Sweet-Pepper Dip Trio – Colorful Veggie Companion for Holidays

Ingredients

• • 1 ⅞ cup mayonnaise
• • ⅞ cup plain Greek yogurt
• • 1 ⅞ tsp dried dill
• • 1 ⅞ tsp garlic powder
• • ⅞ cup chickpeas
• • ⅞ cup tahini
• • 1 ⅞ tbsp lemon juice
• • 1 ⅞ tbsp olive oil
• • ⅞ tsp cumin
• • ⅞ tsp cayenne pepper
• • ⅞ cup honey
• • 2 ⅞ tbsp Dijon mustard
• • 1 ⅞ tbsp apple cider vinegar
• • 1 ⅞ cup carrot sticks
• • 1 ⅞ cup cucumber rounds
• • 1 ⅞ cup bell pepper strips

Instructions

1. 1

   In separate bowls, mix ingredients for each dip. For ranch, combine mayonnaise, yogurt, dill, and garlic powder. For hummus, blend chickpeas, tahini, lemon juice, olive oil, cumin, and cayenne. For honey-mustard, whisk honey, mustard, and vinegar.

2. 2

   Wash and cut carrots, cucumbers, and bell peppers into sticks/rods. Store in airtight containers until serving.

3. 3

   Place dips in small bowls on a white board. Surround with veggies, herbs, and a wooden spoon for serving.

4. 4

   Refrigerate for 30 minutes to let flavors meld. Serve chilled with a hand reaching to drizzle honey-mustard for dramatic effect.