Super Simple Crudités Cups with Pesto Dip

These crudités cups with pesto dip make a good a case for eating your veggies. With creamy, lemony, herby dip and a rainbow of veggies, they're fresh, gorgeous, and come together in about 20 minutes. Served in individual cups, this is a lovely appetizer for dinner parties, bridal showers, holidays, and everything in-between!

Author: Sunday Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time:

Total Time: 20 minutes

Servings: 16 cups

Calories: 215 kcal per serving

Ingredients

1 cup - mayonnaise
½ cup - whole milk Greek yogurt
½ cup - basil lemon pesto
2 teaspoons - fresh lemon juice
½ tsp - garlic
salt and black pepper
8 - carrots
8 - Persian cucumbers
20 ounces - cherry tomatoes
8 - mini sweet peppers
16 - sugar snap peas
16 - radishes
16 - seed crackers

Instructions

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!

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