Description
These Easy Individual Veggie Cups with Pesto Dip are a vibrant and healthy appetizer perfect for gatherings or a light snack. Colorful fresh vegetables are paired with a creamy basil lemon pesto dip, elegantly served in individual cups for easy sharing and a visually appealing presentation.
Ingredients
Pesto Dip
- 1 cup mayonnaise (240 grams)
- 1/2 cup whole milk Greek yogurt (120 grams)
- 1/2 cup basil lemon pesto (or store-bought pesto) (120 grams)
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon grated garlic
- Kosher salt and freshly-ground black pepper, to taste
Vegetables and Garnishes
- 8 small carrots
- 8 Persian cucumbers
- 20 ounces cherry tomatoes (560 grams)
- 8 mini sweet peppers
- 16 sugar snap peas
- 16 small radishes
- 16 seed crackers (or crackers of choice)
Instructions
- Make the Pesto Dip: In a small bowl, combine the mayonnaise, Greek yogurt, and basil lemon pesto. Stir the mixture until it is smooth and well blended. Then, whisk in the fresh lemon juice, grated garlic, and a pinch of kosher salt and freshly-ground black pepper. Taste the dip and adjust seasoning by adding more salt and pepper if necessary. Set the dip aside.
- Prepare the Vegetables: Peel the small carrots and cut each into halves diagonally to create elongated pieces. Quarter the Persian cucumbers into spears for easy dipping. Skewer 2 to 3 cherry tomatoes on bamboo skewers or toothpicks and set these aside. Halve the mini sweet peppers and remove any seeds. Slice the sugar snap peas and radishes in half if you prefer smaller pieces for easier access in the cups.
- Assemble the Veggie Cups: Spoon about 2 tablespoons of the pesto dip into the bottom of each glass; a piping bag or a #60 cookie scoop can be used for neater portioning. Next, add one carrot half, two cucumber spears, one cherry tomato skewer, and one mini sweet pepper half to each glass. Arrange one sugar snap pea half, one radish half, and one seed cracker next to the other vegetables, staggering and placing them thoughtfully so the colors and textures are visible and appealing. Serve immediately and enjoy!
Notes
- You can use store-bought pesto for convenience or make your own basil lemon pesto for a fresher flavor.
- Feel free to swap out or add other vegetables like celery sticks or bell pepper strips depending on your preference.
- These cups are best served fresh but can be prepped ahead by cutting the veggies and preparing the dip separately, then assembling shortly before serving.
- If you don’t have piping bags or cookie scoops, use a spoon to portion the dip carefully into the glasses.
- For a vegan version, substitute the mayonnaise and Greek yogurt with vegan-friendly alternatives.