Seasonal veggies like radishes, carrots, snap peas, etc. are perfect for piling on a platter and eating with an amazing crudite dip. Fresh vegetables with crudite dip is a classic for a reason and a delicious healthy starter for any summer meal.

Crudite Dip for Vegetables 

adapted from a recipe at Taste of Home


  • 1 cups Greek yogurt (full fat or non-fat)
  • 1 tablespoon red wine vinegar or lemon juice or your favorite vinegar
  • 2 cloves garlic, finely chopped
  • 4 green onions, finely chopped
  • 1 tablespoon fresh chopped chives
  • 2 teaspoons fresh, chopped dill
  • 2 tablespoons fresh chopped parsley
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • Sliced green onions, chopped fresh chives or parsley for garnish (optional)


  1. In a medium size bowl, add the yogurt, garlic, onion, chives, dill, parsley, salt and pepper. Mix well.
  2. Cover and refrigerate. Can be served immediately, but best after chilling for at least 30 minutes preferably overnight to 24 hours.
  3. Serve with crisp vegetables for dipping. Makes about 16 servings.

Vegetable Suggestions:

  • Sliced sticks of celery, carrot, sweet peppers
  • Rounds of cucumber
  • Cherry or grape tomatoes
  • Cauliflower florets
  • Sugar snap peas or radishes.
  • Blanched green beans, asparagus spears, broccoli florets.
  • Whole shishito peppers, sliced poblano peppers, mini sweet peppers
  • Pickles, fennel, and beets.
Print Friendly, PDF & Email