# Required Ingredients:
→ Vegetables
01 - 1 large yellow bell pepper
02 - 1 large orange bell pepper
03 - 1 large red bell pepper
04 - 1 cup broccoli florets
05 - 1 cup cauliflower florets
06 - 1 cup cherry tomatoes
07 - 1 cup baby carrots
08 - 1 small cucumber
09 - 6 to 8 sugar snap peas
10 - 1/4 cup black olives, whole and sliced
11 - 2 radishes
→ Dip
12 - 1 cup Greek yogurt
13 - 2 tablespoons mayonnaise
14 - 1 tablespoon lemon juice
15 - 1 tablespoon fresh dill, chopped
16 - 1 garlic clove, minced
17 - Salt and pepper to taste
# How-To Steps:
01 - Combine Greek yogurt, mayonnaise, lemon juice, fresh dill, minced garlic, salt, and pepper in a small bowl. Cover and chill until serving.
02 - Wash and thoroughly dry all vegetables. Slice bell peppers and cucumber into thin strips. Cut radishes into thin rounds.
03 - Place parchment paper on a large serving platter and sketch a seahorse outline as a template, if desired.
04 - Arrange bell pepper strips along the seahorse outline, alternating yellow, orange, and red strips for visual interest.
05 - Fill the body with broccoli and cauliflower florets to create texture and contrast.
06 - Place cherry tomatoes and baby carrots along the back and fins for vibrant color highlights.
07 - Use cucumber rounds to shape the belly area and radish slices for finer detailing.
08 - Position a whole black olive as the seahorse’s eye and sliced olives for additional features or decorative bubbles.
09 - Arrange sugar snap peas and leftover vegetables around the seahorse to resemble seaweed.
10 - Place the prepared dip in a small bowl at the base or side of the platter.
11 - Serve immediately or cover and refrigerate until ready to serve.
