What could be more appetizing than an attractive palette of colors that are not just refreshing but also provides a mouthwatering fare?
This Veggie Platter with Tzatziki Dip recipe features delightful hues of veggies like broccoli, snow peas, celery, radishes, tomatoes, and sweet peppers– a nutritious and impressive appetizer indeed that steps up our holiday feast! But, this hearty Mediterranean-inspired dish is also something that you would wanna prepare even beyond the holidays.
The crisp, lightly salted vegetables instantly gain a pleasing tangy flavor with our tzatziki dip. Tzatziki could sound exotic but really, its base ingredients are very familiar to health enthusiasts: Greek yogurt, cucumber, and other herbs.
This creamy, cool, mildly spiced, subtly pungent dip is often and should be prepared fresh. Just its medley of flavors would want you to keep coming back for more. And the good news is, this dip recipe is for keeps, as you could whip this up anytime and use it for other recipes– just like fries, mashed potatoes, healthy chips, and more!
Plus, this Veggie Platter with Tzatziki Dip recipe is not only a wholesome taste-bud teaser but also a nourishing food with loads of vitamins A, C, and K sodium, potassium, and calcium. Best of all, it’s gluten-free and vegetarian!
Prep and cook time for the recipe is just 15 minutes. It’s a breeze to make; hence, a must-have for clean eating meal plans!
Veggie Platter with Tzatziki Dip
- Blender / Food Processor
For the Veggie Platter:
- 6 cups water
- 1/4 teaspoon sea salt
- 1 head broccoli sliced into bite-size pieces
- 1 bunch radishes
- 1 piece watermelon radish thinly sliced into round pieces
- 1 cup snow peas
- 3 medium carrots assorted colors, peeled and sliced into bite-size sticks
- 1 bunch celery sliced into bite-size sticks
- 1 case cherry tomatoes
- 4 small sweet peppers or lunchbox peppers assorted colors
For the Tzatziki Dip:
- ½ piece English cucumber shredded
- ¼ teaspoon sea salt
- ½ cup no fat plain Greek yogurt
- 1 teaspoon extra-virgin olive oil
- 1 clove garlic minced
- 1 piece lemon juiced
- ¼ teaspoon black pepper freshly ground
- 2 teaspoons fresh dill chopped, for garnish
- 1 teaspoon paprika for garnish
- Fill a large pot with water and toss in salt. Cover and bring to a boil over medium-high heat.
- Wash and clean all the vegetables. Then, place the broccoli, both radishes, snow peas, and carrots in boiling water and set the timer for 3 minutes. Meanwhile, fill a large bowl with ice water and set aside.
- Using a slotted spoon, remove just the broccoli, both radishes, and snap peas, leaving the carrots in the pot, and transfer them into the ice water. Set the timer for another 2 minutes. Then, remove the carrots and transfer them into the ice water as well. After a minute, remove all the vegetables from the ice water and pat dry using kitchen towels. Along with raw celery, cherry tomatoes, and sweet peppers, arrange them all nicely on a platter of choice.
- Place the shredded cucumber in a medium-sized mixing bowl. Mix in ¼ teaspoon of sea salt and let it sit for 5 minutes.
- Combine Greek yogurt, olive oil, garlic, lemon juice, and black pepper in a high-speed blender or food processor and process until smooth. Transfer to a small serving bowl and set aside.
- Strain the water out of the cucumber and stir it into the yogurt mixture. Sprinkle with fresh dill and paprika.
- It’s important to make sure that the shredded cucumber is well-drained. If you’ve got a lot of time, you can drain it in a fine-mesh sieve or cheesecloth overnight. Otherwise, if you’re in a hurry, you can use some salt and squeeze the liquid out using your hands.
- Interestingly, the longer the garlic sits in the yogurt mixture, the less pungency it will have. It’s another advantage when you’ve got a lot of time making this dip.
- You may also combine all the Tzatziki ingredients together, except for the cucumber, dill, and paprika, and then refrigerate it overnight while the cucumbers are draining. Nonetheless, the dill has to be added last minute so that it will not overpower the rest of the flavors.
- For Low Histamine Meal Plan, modify: Remove cherry tomatoes in the veggie platter. For the tzatiki dip, remove yogurt, lemon juice and paprika then use 1 tbsp of olive oil per serving (6tbsps)
Did you make this recipe? Share with us your experience through the comments section down below.