Tangy Greek yogurt makes the perfect base for delicious summertime dips. This herby Greek yogurt dip gets loads of flavor from hot peppers, cilantro, and mint – it will be the star of your veggie platter!
I can’t believe it’s almost June already! The other morning I got to work and opened my planner to March. It took a few minutes of me being very confused before I finally realize that I needed to flip ahead a few months. Now that the weather has finally caught up with the calendar, maybe it will finally sink in that summer is almost here.
My weekends are already filling up with plans for backyard barbecues and picnics in the park, and you know what that means – snacks! There’s just something about hanging out in the sun that makes me want to eat. I have a feeling that this summer will be all about veggie trays and tangy Greek yogurt dips.
This month, Progressive Eats is sharing a spring dinner party menu. I contributed this veggie tray with an Indian-inspired Greek yogurt dip. Be sure to scroll to the bottom of this post to get the full menu and recipes – it has everything from asparagus soup to a delicious looking cheesecake ice cream with strawberries.
What to put on a veggie platter?
Veggie platters have come a lot way since the old-school broccoli, celery, bell pepper and ranch dip standards that we grew up with. Get creative! Anything crunchy that can hold up under the weight of a creamy dip is worth considering.
For this platter, I added some of my favorite spring vegetables, like radishes, snow peas, and seedless cucumber. I scrubbed some carrots and kept them whole – crunching on them like Bugs Bunny is so much more fun than nibbling on baby carrots.
I kept this veggie tray relatively simple since there were just a few of us, but you can also add cherry tomatoes broccoli or cauliflower florets, or even mushrooms. You can stick to just vegetables, or add bread or crackers. I’m a huge fan of Triscuits, but for this platter, I added wedges of naan to go along with the curry that I added to my yogurt dip.
How to make Greek yogurt dip
Don’t forget the dip! You can go with something simple and classic like hummus or ranch, or get creative with a yogurt-based dip like this Herby Greek Yogurt Dip. I love that using Greek yogurt as a base means you can have a creamy, tangy dip without mayonnaise.
To make a Greek yogurt dip, start by stirring together plain Greek yogurt, olive oil, an acidic element like lime juice or buttermilk, and plenty of salt and pepper. Things should already taste pretty good at this point, but we’re just getting started. You can add whatever flavors you like to make your own custom dip!
For this Indian-inspired herby yogurt dip, I swirled in a mixture of cilantro, mint, jalapeno peppers, and curry powder. You could also make a Mediterranean version with chopped roasted red peppers, garlic, and oregano, or keep things classic with spinach and artichoke hearts.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Spring Has Sprung – Dishes that highlight ingredients and flavors associated with spring, and our host is Laura who blogs at Mother Would Know
A progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious spring-inspired dishes!
Spring Has Sprung- Dishes that highlight ingredients and flavors associated with spring
- Fresh Strawberry Thyme Bellini – Mother Would Know
- Vegetable Tray with Herby Yogurt Dip – Healthy Delicious
- Baked Brie with Fresh Berries and Toasted Walnuts – Creative Culinary
- Creamy Asparagus Soup (Gluten Free & Dairy Free) – The Heritage Cook
- Artichoke Foccacia – From a Chef’s Kitchen
- Spring Onion Fiddlehead Risotto – Sarah’s Cucina Bella
- Grilled Mexican Steak and Arugula Salad – Beyond Mere Sustenance
- Strawberry Spinach Salad – OMG Yummy
- Shrimp and Pork Belly Fried Rice with Peas – Karen’s Kitchen Stories