Ingredients:
- Large English Cucumbers
- Medium Bell Peppers (red, yellow, or orange)
- cup Carrots (sliced into sticks)
- cup Celery Sticks
- cup Cherry or Grape Tomatoes (halved)
- cup Plain Greek Yogurt (full fat)
- /2 cup Mayonnaise (good quality)
- tablespoons Fresh Dill, finely chopped
- tablespoons Fresh Parsley, finely chopped
- teaspoon Dried Onion Powder
- /2 teaspoon Garlic Powder
- tablespoon Fresh Squeezed Lemon Juice
- /2 teaspoon Worcestershire Sauce
- /2 teaspoon Salt (Kosher or Sea)
- /4 teaspoon Freshly Ground Black Pepper
Instructions:
- Phase 1: Preparing the Dip. In a medium bowl, whisk together the Greek yogurt and mayonnaise until smooth. Add the dill, parsley, onion powder, garlic powder, lemon juice, and Worcestershire sauce. Mix thoroughly.
- Season the dip generously with salt and pepper. Cover and refrigerate for a minimum of 30 minutes to allow the flavours to meld.
- Phase 2: Creating the Edible Veggie Cups. Wash and dry cucumbers. Trim the ends and slice each cucumber crosswise into 1.5-inch thick logs.
- Hollow Out: Using a sharp paring knife, carefully score a circle about 1/4 inch from the edge around the top of each log. Gently scoop out the seeds and pulp to create sturdy cup shapes. For extra crispness, blanch the cucumber shells for 15 seconds in boiling water and immediately transfer to an ice bath.
- Prepare Pepper Cups: Halve the bell peppers lengthwise. Remove all seeds and white pith. These halves serve as larger cups.
- Phase 3: Final Assembly. Ensure all filling vegetables (carrots, celery, tomatoes) are chopped into uniform, bite-sized sticks.
- Fill Cups: Neatly arrange the veggie sticks and tomato halves inside the prepared cucumber and pepper cups, focusing on height and colour contrast.
- Serve the filled Veggie Cups arranged artfully on a platter alongside the chilled Herby Dip for dipping, or spoon a dollop of dip into the centre of each cup.