Spring Vegetable Platter with Herbed Greek Yogurt Dip

Spring Vegetable Platter with Herbed Greek Yogurt Dip

Say goodbye to boring veggie trays and hello to this bright, fresh, and colorful Spring Vegetable Platter. Paired with a quick Herbed Greek Yogurt Dip this is a healthy appetizer people might actually want to eat.

I have little patience for fancy language when it comes to food. I believe menus should be readable, haricot verts should be called skinny green beans, and a crudité platter is really just a veggie tray all grown up.

I remember the first time I went to an expensive restaurant and ordered a meal that included haricot verts. I had no idea what it was, and couldn’t wait to see the exotic side dish that awaited me. You can imagine my disappointment when I received a plate of rather average looking green beans. And look, they were delicious green beans, but they were green beans nonetheless. An elegant name can’t change the fact that a green bean is a green bean, whether Italian or French, skinny or short.

Ingredients

  • 1 1/2 cups Greek yogurt (I prefer whole milk yogurt)
  • cups Greek yogurt (I prefer whole milk yogurt)
  • 1/3 cup mixed chopped herbs (dill, chives, and basil are my favorites!)
  • cup mixed chopped herbs (dill, chives, and basil are my favorites!)
  • 1/2 teaspoon garlic powder
  • teaspoon garlic powder
  • 1 Tablespoon white balsamic vinegar
  • Tablespoon white balsamic vinegar
  • Vegetables of your choice
  • Vegetables of your choice
Read the whole recipe on Neighborfood