# What You'll Need:
→ Vegetables
01 - 1 cup cherry tomatoes (red)
02 - 1 cup orange bell pepper, sliced
03 - 1 cup yellow bell pepper, sliced
04 - 1 cup cucumber, sliced
05 - 1 cup carrot sticks
06 - 1 cup purple cauliflower florets
07 - 1 cup sugar snap peas
→ Herb Yogurt Dip
08 - 1 cup Greek yogurt
09 - 2 tbsp fresh chives, finely chopped
10 - 1 tbsp fresh parsley, chopped
11 - 1 tsp lemon zest
12 - 1 tbsp lemon juice
13 - Salt and black pepper, to taste
→ Beet Hummus
14 - 1 cup cooked chickpeas
15 - 1 small cooked beet, peeled and chopped
16 - 2 tbsp tahini
17 - 1 clove garlic
18 - 1½ tbsp lemon juice
19 - 1½ tbsp olive oil
20 - Salt, to taste
→ Avocado Lime Dip
21 - 2 ripe avocados
22 - 2 tbsp fresh cilantro, chopped
23 - 2 tbsp lime juice
24 - 1 small garlic clove, minced
25 - 1 tbsp Greek yogurt
26 - Salt and pepper, to taste
# How to Make It:
01 - Wash all vegetables thoroughly and arrange them in groups on a large serving platter to showcase a vibrant rainbow of colors.
02 - In a small bowl, mix Greek yogurt with chives, parsley, lemon zest, and lemon juice. Season with salt and black pepper, stir until combined, then cover and refrigerate until ready to serve.
03 - In a food processor, blend chickpeas, cooked beet, tahini, garlic, lemon juice, and olive oil until smooth. Adjust seasoning with salt and transfer to a serving bowl.
04 - Mash avocados in a bowl, then incorporate cilantro, lime juice, minced garlic, Greek yogurt, salt, and pepper. Stir until creamy and evenly mixed.
05 - Place the three dips into small bowls alongside the arranged vegetables and serve promptly as a colorful, fresh appetizer.
