Why You’ll Love This Veggie Sticks with Greek Yogurt Dip

• It’s a textural dream. You get the ultimate satisfying crunch from the fresh vegetables against the unbelievably smooth and creamy dip. It’s that contrast that keeps you going back for just one more stick.
• It’s a blank canvas for your fridge. Honestly, this is the best way to use up those lingering veggies. A slightly bendy celery stalk? A lone bell pepper? They all find a purpose here, reducing waste and maximising flavour.
• It feels fancy but is secretly simple. Arranged on a nice board, this looks like you’ve put in serious effort. The trick is, the dip takes about five minutes to whip up, and the chopping is the most labour-intensive part.
• It’s a genuinely healthy choice. Packed with vitamins from the veggies and protein from the Greek yogurt, this snack will keep you full and energised, unlike the sugary alternatives that leave you crashing later.

Ingredients & Tools

• For the Veggie Sticks:
• 3-4 medium carrots
• 2 large celery stalks
• 1 large cucumber
• 1 red bell pepper
• 1 yellow bell pepper
• Optional extras: radishes, sugar snap peas, cherry tomatoes
• For the Greek Yogurt Dip:
• 500 g (about 2 cups) full-fat Greek yogurt
• 1 large clove garlic, finely minced or grated
• 2 tbsp fresh lemon juice
• 2 tbsp extra virgin olive oil, plus more for drizzling
• 2 tbsp finely chopped fresh dill
• 2 tbsp finely chopped fresh chives or mint
• ½ tsp sea salt, plus more to taste
• ¼ tsp freshly ground black pepper
• A pinch of smoked paprika or sumac for garnish

Tools: A good chef’s knife, a sturdy cutting board, a medium mixing bowl, a whisk or fork, and a serving platter or board.

The quality of your ingredients really shines here, so don’t skimp. Full-fat Greek yogurt gives you a richer, creamier base that won’t weep or become watery. And fresh herbs are non-negotiable—they provide a burst of flavour that dried herbs just can’t match.

Serves: 4-6 as a snack | Prep Time: 20 minutes | Cook Time: 0 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

• Why full-fat Greek yogurt? It has a superior, luxuriously thick texture and a richer flavour that stands up to the bold additions like garlic and lemon. Low-fat versions can be a bit tangier and are more prone to releasing water, which will thin out your dip.
• Can I make this ahead of time? Absolutely! In fact, the dip benefits from a little rest. Making it at least 30 minutes beforehand allows the flavours to meld together beautifully. Just keep it covered in the fridge.
• The veggie prep secret. If you’re not serving immediately, you can keep your veggie sticks crisp by storing them in a container lined with a damp paper towel. This prevents them from drying out and becoming limp.
• Don’t forget to taste as you go. The amounts for salt, lemon, and herbs are a starting point. Dip a tiny piece of vegetable into the mix and adjust. You might want more tang, more salt, or more herbaceousness—it’s all up to you!

How to Make Veggie Sticks with Greek Yogurt Dip

Serving Suggestions

Complementary Dishes

• Hummus and Warm Pita — Turn your snack into a mezze feast. The earthy, creamy hummus is a fantastic companion to the bright, tangy yogurt dip, offering a different flavour profile for your veggie sticks.
• Grilled Halloumi Skewers — For a more substantial offering, add some salty, squeaky grilled halloumi. The warm, savoury cheese pairs wonderfully with the cool, crisp vegetables.
• Spiced Chicken Kebabs — If you’re leaning towards a light dinner, these kebabs with a Middle Eastern spice rub make the platter a complete and satisfying meal.

Drinks

• Iced Mint Tea — The refreshing quality of mint tea complements the herbal notes in the dip and cleanses the palate beautifully between bites.
• A Crisp Sauvignon Blanc — The high acidity and citrus notes in a cool glass of Sauvignon Blanc mirror the lemon in the dip and cut through the richness of the yogurt.
• Sparkling Water with Lemon — Sometimes simple is best. The bubbles are refreshing and the lemon wedge ties everything together without any alcohol.

Something Sweet

• Fresh Berry Platter — After the savoury snack, a bowl of mixed berries like strawberries, raspberries, and blueberries provides a natural, juicy, and light sweetness.
• Dark Chocolate Almond Clusters — A few pieces of good-quality dark chocolate with almonds offer a rich, slightly bitter endnote that contrasts nicely with the fresh starters.
• Lemon Sorbet — A scoop of tangy, palate-cleansing lemon sorbet is the perfect finale, echoing the citrus notes from the dip in a frozen, sweet form.

Top Mistakes to Avoid

• Mistake: Using watery vegetables. If you don’t de-seed the cucumber or if your celery is old and limp, you’ll end up with a sad, soggy platter. Crispness is key for the perfect crunch.
• Mistake: Not letting the dip rest. I’ve messed this up before too… if you serve the dip immediately, the garlic flavour can be harsh and overpowering. That 15-minute rest in the fridge is a game-changer for flavour harmony.
• Mistake: Over-mixing the dip. Once the herbs are in, fold gently. Vigorous stirring can sometimes cause the yogurt to break down or become too thin. We want it thick and luxurious.
• Mistake: Skipping the garnish. That final drizzle of oil and sprinkle of paprika isn’t just for Instagram. It adds a last layer of flavour and makes the dip look professionally prepared.

Expert Tips

• Tip: Grate the garlic. Instead of mincing, use a microplane to grate the garlic clove. It almost dissolves into the yogurt, distributing the flavour more evenly and preventing any unpleasant large, sharp bits.
• Tip: Salt your veggies. For an extra flavour boost, you can very lightly sprinkle the veggie sticks with a tiny pinch of flaky sea salt just before serving. It makes their natural sweetness pop.
• Tip: Make it a “everything dip”. Feel free to add other mix-ins to the yogurt base. A tablespoon of tahini adds nuttiness, a teaspoon of za’atar brings earthiness, or a pinch of cayenne offers a gentle heat.
• Tip: Revive limp veggies. If your carrots or celery have lost their snap, plunge them into a bowl of ice water for 15-20 minutes. They’ll rehydrate and become crisp again—it’s like magic!

FAQs

Can I use low-fat or non-dairy yogurt?
You can, but the results will be different. Low-fat Greek yogurt will work, but the dip might be tangier and less rich. For a non-dairy version, look for a very thick, plain plant-based yogurt (like a coconut or soy-based one). Be aware that it will impart its own flavour, so you may need to adjust the seasonings. The texture might also be less stable, so it’s best served immediately.

How far in advance can I cut the vegetables?
You can prep the vegetables up to a day in advance if you store them correctly. The key is to keep them dry and crisp. Place them in an airtight container lined with a few damp paper towels. The towels provide humidity to prevent wilting, but the container seals it in. Celery and carrots hold up best; bell peppers and cucumbers are more delicate and are best cut the day of.

My dip is too thick. How can I thin it out?
This is an easy fix! Simply whisk in a teaspoon of milk, water, or more lemon juice at a time until it reaches your desired consistency. Go slowly—a little liquid goes a long way. You want it dippable, not pourable.

What other herbs can I use?
This recipe is wonderfully flexible. If you don’t have dill or chives, try mint (which is fantastic with cucumber), flat-leaf parsley, or even a little basil. Tarragon would add a lovely anise-like note. Just stick to about ¼ cup total of finely chopped fresh herbs.

Is there a way to make the dip smoother?
For an ultra-smooth, restaurant-style dip, you can take an extra step. After mixing all the ingredients, blitz the dip briefly with an immersion blender or in a small food processor. This will fully incorporate the herbs and garlic, creating a uniformly smooth and pale green dip. It’s not necessary, but it does create a beautiful texture.