Rainbow Veggie Tray with Dill-Horseradish Dip

Ingredients:

• ¾ cup plain Greek yogurt
• ¼ cup mayonnaise
• 2 Tbsp. of Bookbinder's Creamy Horseradish Sauce
• Zest and juice of ½ medium lemon
• ½ cup fresh flat-leaf Italian parsley leaves
• 2 Tbsp. fresh baby dill
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. coarse salt
• ½ tsp. ground black pepper
• ¼ tsp. cayenne pepper

• Cherry/grape tomatoes
• Red bell peppers
• Radishes
• Red mini sweet peppers

• Carrot sticks or carrot chips
• Orange bell peppers
• Sugar snap peas (more yellow‑orange varieties)

• Yellow bell peppers
• Yellow cherry tomatoes
• Golden beets (roasted + chilled if you want to get fancy)
• Yellow summer squash slices

• Cucumber rounds or spears
• Snap peas
• Broccoli florets
• Celery sticks
• Green beans (lightly blanched)
• Zucchini sticks

• Purple carrots
• Purple cauliflower
• Red or purple cabbage (thinly sliced)
• Purple bell peppers
• Radicchio leaves

Directions:

1. Place the Greek yogurt, mayonnaise, Bookbinder's Creamy Horseradish Sauce, lemon zest and juice, parsley, dill, onion powder, garlic powder, salt, black pepper and cayenne pepper in a small food processor and pulse until smooth.
2. Taste and adjust seasoning, if necessary.
3. Arrange your tray and serve!