# Components:
→ Vegetables
01 - 2 large English cucumbers
02 - 4 large carrots
03 - 1 red bell pepper
04 - 1 yellow bell pepper
05 - 1 cup cherry tomatoes
06 - 1 cup sugar snap peas
→ Dip
07 - 1 cup plain Greek yogurt (full-fat or low-fat)
08 - 2 tablespoons fresh chives, finely chopped
09 - 1 tablespoon fresh dill, chopped
10 - 1 tablespoon fresh parsley, chopped
11 - 1 tablespoon lemon juice
12 - 1 small garlic clove, minced
13 - Salt and black pepper, to taste
# Directions:
01 - Wash all vegetables thoroughly to remove any dirt or impurities.
02 - Slice cucumbers diagonally into 1/4-inch thick oval pieces and arrange them in overlapping rows forming a fan shape on a large serving platter.
03 - Peel the carrots and slice them diagonally into thin ovals, matching the size of cucumber slices, and arrange them continuing the fan pattern beside the cucumbers.
04 - Cut red and yellow bell peppers into thin strips and arrange them in distinct sections beside the cucumber and carrot slices to enhance color variety.
05 - Place cherry tomatoes and sugar snap peas in clusters at the base or sides of the fan arrangement for visual contrast.
06 - In a small bowl, combine Greek yogurt, chives, dill, parsley, lemon juice, minced garlic, salt, and black pepper; stir well until evenly blended.
07 - Transfer the dip into a small serving bowl and place it on or beside the platter with arranged vegetables.
08 - Serve immediately or cover and refrigerate until ready to serve to maintain freshness.
