Skeleton Veggie Platter with Yogurt Dip
Fresh vegetables arranged in a skeleton shape, served with a light, herby yogurt dip. The appetizer stays crisp and lean.
- Time
- 15 min
- Serving
- 118 kcal
- Ingredients
- ≈ $2.16
- Protein
- 7 g
Ingredients
- 1 Cucumbers≈ $3.67 per kg 70 g
- 2 Carrots≈ $1.50 per kg 60 g
- 3 Bell peppers≈ $6.00 per kg 50 g
- 4 Celery stalkspack 400 g ≈ $2.20 40 g
- 5 Cherry tomatoespack 250 g ≈ $2.50 40 g
- 6 Fresh cauliflowerpack 700 g ≈ $3.00 60 g
- 7 Plain yogurtpack 300 g ≈ $2.19 60 g
- 8 Garlic≈ $10.00 per kg 2 g
- 9 Dillpack 50 g ≈ $1.80 5 g
- 10 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Wash and dry the vegetables.
Cut cucumber1, carrot2, bell3 pepper, and celery4 into sticks; separate broccoli into small florets.
Arrange the veggies on a large platter in a skeleton shape: broccoli as the head, sticks as bones, cherry5 tomatoes as joints.
Serve the dip alongside and enjoy immediately.
Tips
- Why it works
- Pat the vegetables dry so the sauce doesn't soften them and the platter stays crisp. If they're wet, the crunch is gone in 10 minutes.
- Substitutions
- Swap the yogurt for sour cream 1:1 if you want a richer taste. Skip the garlic if you don't like its sharpness.
- Common mistakes
- If the sauce turns watery after an hour, the yogurt was too thin or the vegetables weren't dried. Check the consistency right after mixing.
- Storing and reheating
- Keep in an airtight container in the fridge for up to 1 day. Keep the sauce separate, up to 3 days. Cook in a dry pan for 2 minutes without oil.
- Serve with
- Serve with shashlik or at a birthday party as an original table decoration. The sauce brings out the meaty notes.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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