# Ingredients:
→ Vegetables
01 - 1 cup cherry tomatoes, halved
02 - 1 cup cucumber, sliced into sticks
03 - 1 cup carrots, peeled and cut into sticks
04 - 1 cup bell peppers (red, yellow, or orange), sliced into strips
05 - 1 cup celery, cut into sticks
→ Greek Yogurt Ranch Dip
06 - 1 cup plain Greek yogurt (2% or whole milk)
07 - 2 tablespoons mayonnaise
08 - 1 tablespoon fresh lemon juice
09 - 1 teaspoon dried dill
10 - 1 teaspoon dried parsley
11 - 1 teaspoon dried chives
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon onion powder
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon ground black pepper
# Directions:
01 - Wash all vegetables thoroughly, then peel carrots. Cut tomatoes in half, slice cucumbers and peppers into sticks, and cut celery into sticks, ensuring uniform sizes for even presentation.
02 - Arrange an assortment of prepared vegetables in 6 clear plastic or glass cups, distributing varieties evenly for visual appeal and balanced portions.
03 - Combine Greek yogurt, mayonnaise, and lemon juice in a small mixing bowl. Add dried dill, parsley, chives, garlic powder, onion powder, salt, and black pepper. Stir thoroughly until smooth and creamy with no visible lumps.
04 - Distribute 2 to 3 tablespoons of prepared ranch dip into the bottom of each veggie cup. Alternatively, serve dip in a separate bowl alongside the cups for individual dipping preference.
05 - Refrigerate assembled cups until ready to serve. Consume cold for optimal flavor and texture contrast.
