PESTO YOGURT DIP & THE ULTIMATE VEGGIE PLATTER.

A perfectly garlicky, tangy, basil-blended pesto yogurt dip to pair with a summer bounty of veggies on your ultimate veggie platter.

Prep Time 15

Servings 6

2 cups siggi's 4% plain whole-milk yogurt
3/4 cup fresh basil leaves, packed
2 cloves garlic, minced
2 teaspoons olive oil
2 teaspoons stoneground mustard
1/4 teaspoon + a few pinches sea salt
freshly cracked pepper, to taste
small fresh basil leaves, to garnish
fresh crunchy veggies, like carrots, beets, peas, green beans, cucumber, endive, broccolini, and more

Place the yogurt, basil, garlic, olive oil, mustard, salt, and pepper in a blender or food processor, and blend until completely smooth and pale green. Transfer to a bowl, cover, and refrigerate until ready to eat.

Clean and prep your favorite veggies to your liking (peel, trim, slice, and chop as desired), then arrange on a large board, varying colors and textures. Don't forget to leave room for your bowl of dip!
Dig in! If you want to prep your veggie platter ahead of time, seal it up with plastic wrap and store in the fridge until your guests arrive. It's important to keep it airtight so the veggies don't dry out. If anything looks a little pale or dry, simply give it a spritz of water before serving.