An ocean-themed veggie platter arranged as a seahorse, paired with a creamy, tangy dip for entertaining.
# Ingredient List:
→ Vegetables
01 - 1 large yellow bell pepper
02 - 1 large orange bell pepper
03 - 1 large red bell pepper
04 - 1 cup broccoli florets
05 - 1 cup cauliflower florets
06 - 1 cup cherry tomatoes
07 - 1 cup baby carrots
08 - 1 small cucumber
09 - 6 to 8 sugar snap peas
10 - 1/4 cup black olives, whole and sliced
11 - 2 radishes
→ Dip
12 - 1 cup Greek yogurt
13 - 2 tablespoons mayonnaise
14 - 1 tablespoon lemon juice
15 - 1 tablespoon chopped fresh dill
16 - 1 garlic clove, minced
17 - Salt and pepper to taste
# Directions:
01 - Combine Greek yogurt, mayonnaise, lemon juice, dill, garlic, salt, and pepper in a small bowl. Cover and refrigerate until serving.
02 - Wash and dry all vegetables. Slice bell peppers and cucumber into thin strips. Cut radishes into thin rounds.
03 - Place parchment paper on a large serving platter and sketch the outline of a seahorse as a guide, if desired.
04 - Lay bell pepper strips along the outline to form the body and tail, alternating colors for contrast.
05 - Use broccoli and cauliflower florets to add texture and fill the body area.
06 - Place cherry tomatoes and baby carrots to accentuate the back and fins with vibrant colors.
07 - Use cucumber rounds for the belly and radish slices to add decorative details.
08 - Set a whole black olive for the eye and arrange sliced olives for additional details or representations of bubbles.
09 - Arrange sugar snap peas and remaining vegetables around the seahorse to mimic seaweed.
10 - Place the prepared dip in a small bowl at the base or side of the platter and serve immediately or refrigerated until ready.
