Best of Friends Veggie Dip Platter

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant assortment of fresh vegetables and creamy dips that's perfect for sharing with friends. This Mediterranean-inspired vegetarian recipe (vegan option), ready in about 20 minutes, blends cucumber, carrots, bell peppers into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium, thinly sliced cucumber
• 12 sticks, peeled and cut into 1-inch pieces carrots
• 2 medium, thinly sliced into rings bell peppers
• 1 cup Greek yogurt
• 2 tbsp, chopped dill
• 1 tsp lemon zest
• 1/2 tsp garlic powder
• 1 can (15 oz), drained and rinsed chickpeas
• 3 tbsp tahini
• 2 tbsp lemon juice

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Instructions

1. Step 1: In a medium bowl, combine 1 cup Greek yogurt, 2 tbsp chopped dill, 1 tsp lemon zest, and 1/2 tsp garlic powder. Mix until smooth and well combined; chill for 30 minutes to let flavors develop.
2. Step 2: In a food processor, blend 1 can drained chickpeas, 3 tbsp tahini, and 2 tbsp lemon juice until completely smooth and creamy, scraping down sides as needed.
3. Step 3: Arrange 1 medium thinly sliced cucumber, 12 peeled carrot sticks, and 2 thinly sliced bell peppers on a large platter. Serve with chilled Greek yogurt dip and chickpea tahini dip, placing both dips in separate small bowls.