In a small bowl, combine the mayonnaise, Greek yogurt, and basil lemon pesto. Stir the dip until smooth.

Whisk in the lemon juice, garlic, and a pinch of salt and pepper. Taste and add more salt and pepper if needed. Set aside.

First, prep the veggies. Peel the carrots and cut them in half diagonally. Quarter the Persian cucumbers into spears. Skewer 2-3 cherry tomatoes on bamboo skewers or toothpicks and set aside. Cut the mini sweet peppers in half and discard any seeds. Slice the snap peas and radishes in half, if desired.

Next, spoon the pesto dip into a piping bag and pipe about 2 tablespoons of dip into the bottom of each glass. Alternatively, use a #60 cookie scoop to divide the dip between the glasses.

Add one carrot half, two cucumber spears, one cherry tomato skewer, and one pepper half to each glass. Arrange a snap pea, radish, and seed cracker next to the rest of the veggies. Stagger and arrange the veggies around the cup so you can see all of the pretty colors and textures. Enjoy!