# What You Need:
→ Vegetables
01 - 1 bunch breakfast radishes, trimmed and halved
02 - 1 cup sugar snap peas, trimmed
03 - 1 cup shelled fresh or frozen peas, blanched if fresh
04 - 1 cup baby carrots, peeled
05 - 1 cup cherry tomatoes, halved
06 - 1/2 cup cucumber slices
→ Herb Dip
07 - 1 cup Greek yogurt or sour cream
08 - 2 tablespoons mayonnaise
09 - 1 tablespoon fresh lemon juice
10 - 2 tablespoons finely chopped fresh chives
11 - 2 tablespoons finely chopped fresh parsley
12 - 1 tablespoon finely chopped fresh dill
13 - 1 small garlic clove, minced
14 - 1/4 teaspoon fine sea salt
15 - 1/8 teaspoon freshly ground black pepper
→ Garnish and Extras
16 - 1/4 cup microgreens, optional
17 - 1/4 cup crumbled feta cheese, optional
18 - Assorted crackers or sliced baguette, optional
# How To Make:
01 - Wash, trim, and cut all vegetables as directed. Arrange attractively on a large serving board or platter.
02 - Combine Greek yogurt, mayonnaise, lemon juice, chives, parsley, dill, garlic, salt, and pepper in a bowl. Mix thoroughly until smooth and well incorporated.
03 - Transfer the herb dip to a small bowl and position it on the serving board among the vegetables.
04 - Garnish the board with microgreens and crumbled feta cheese if desired. Add crackers or sliced baguette on the side as desired.
05 - Serve immediately while vegetables are crisp and dip is cool.
