Vegetables Platter (Skewers) with Ranch Dip

Vegetables Platter (Skewers) with Ranch Dip

Makes about 1 cup dip.

1/2 cup Greek yogurt
1/4 cup mayonnaise
Grated zest of 1/2 lemon (plus lemon juice, as needed)
2 teaspoons finely chopped chives
2 teaspoons finely chopped dill
1/4 teaspoon garlic powder
1/4 teaspoon fine salt
1/8 teaspoon black pepper
3 carrots, 3 ribs celery, 2 Persian cucumber, 1 pint cherry tomatoes, 1 yellow pepper, 1/2 small purple cabbage (everything cut into sticks except for tomatoes, which can be kept whole)
12-20 (5-inch) skewers or 24 toothpicks (optional, only if making skewers)

1. In a small bowl, stir together the yogurt, mayonnaise, lemon zest, chives, dill, garlic powder, salt, and pepper. Taste and adjust, adding more salt, pepper, or a squeeze of lemon juice, as needed. Serve dip with cut vegetables on a large platter. Recipe by Jill Santopietro.

Note: For skewers: omit carrots and celery. Cut cucumber into 1/2 inch slices or half moons. Seed and core the pepper and cut into 1-inch chunks. Quarter the cabbage through the stem, cut off the stem end from each quarter and toss, and cut the remaining quarter of cabbage into 1-inch pieces. Alternate placing the cut vegetables on a skewer along with the tomatoes to make a rainbow of colors. Place on a platter with the dip.