Fan-Shaped Cucumber Carrot Dip

I first discovered the joy of a beautifully arranged veggie platter at a summer garden party years ago. The hostess had transformed simple vegetables into something that felt almost too pretty to eat, and I found myself standing by that platter all evening, reaching for just one more crisp slice.

The first time I arranged vegetables in this fan shape was for a last minute get together when I had nothing but produce in my fridge. My friends arrived early, and I was still slicing cucumbers into these thin ovals, trying to make them overlap just right. They ended up sitting at my counter, talking and helping me arrange the colors, and somehow that simple platter became the thing everyone remembered about that evening.

Ingredients

• English cucumbers: I always choose these because they have fewer seeds and thinner skin, which means no peeling and every slice stays crisp and clean looking on the platter.
• Large carrots: The bigger ones give you those lovely long diagonal slices that mirror the cucumber perfectly, and peeling them fresh makes all the difference in sweetness.
• Red and yellow bell peppers: These add the pops of color that make the whole platter come alive, and I've learned that slicing them into thin strips makes them easier to grab and dip.
• Cherry tomatoes: I use these as little jewels tucked into corners, and they're perfect because people can pop them whole into their mouths.
• Sugar snap peas: The crunch of these is unmatched, and they add a sweet note that balances the tangy dip beautifully.
• Greek yogurt: Full fat makes the creamiest dip, but I've used low fat plenty of times when that's what I have, and it still turns out wonderful.
• Fresh herbs: This is where the magic happens, using chives, dill, and parsley together creates layers of freshness that dried herbs just can't match.
• Lemon juice: Just a tablespoon brightens everything and keeps that yogurt from tasting flat.
• Garlic: One small clove is plenty, I learned the hard way that more can overwhelm the delicate herb flavors.

Instructions

Get Everything Ready:

Wash your vegetables under cool running water, and I like to dry them completely with a kitchen towel because any moisture will make your platter look watery. This step feels simple, but starting with pristine vegetables makes the final presentation so much better.

Create the Cucumber Fan:

Slice those cucumbers on a sharp diagonal into ovals about a quarter inch thick. You'll hear that satisfying crunch with each cut. Start at one edge of your platter and lay them down overlapping like fallen dominoes, each slice covering about half of the one before it. The pattern starts to emerge and it's quite satisfying to watch.

Add the Carrot Layer:

Peel your carrots, then slice them the same way you did the cucumbers, keeping that diagonal angle so the shapes echo each other. Nestle these right next to the cucumber fan, continuing that flowing pattern. The orange against the green is when you start to see how beautiful this will be.

Bring in the Color:

Slice your peppers into thin strips, and arrange them in their own sections. I like to keep the red separate from the yellow because the contrast is striking. Let them curl and overlap naturally, they don't need to be perfect.

Tuck in the Finishing Touches:

Scatter those cherry tomatoes and sugar snap peas around the base and in any gaps. Think of them as the final brushstrokes on a painting, filling in the spaces and adding little bursts of color and texture.

Mix Up That Dip:

In a small bowl, stir together the yogurt, all those chopped fresh herbs, lemon juice, minced garlic, and season with salt and pepper. Taste it and adjust, maybe a bit more lemon if you want brightness, or another pinch of salt. The smell of fresh herbs mixing with tangy yogurt is one of my favorite kitchen moments.

Bring It All Together:

Spoon your dip into a pretty little bowl and nestle it right on the platter or set it alongside. If you're not serving immediately, cover everything with plastic wrap and tuck it in the fridge where it will stay crisp and ready.

Save

There was an afternoon when a friend who never ate vegetables kept returning to this platter, and finally she said it was because everything looked so inviting she forgot she was just eating carrots and cucumbers. That's when I realized this simple arrangement had a kind of magic to it, turning the ordinary into something people genuinely wanted to reach for.

Making It Your Own

I've made this platter dairy free dozens of times using coconut or almond yogurt for the dip, and honestly no one has ever noticed the difference. The fresh herbs carry so much flavor that the base can be almost anything creamy. I've also added radishes sliced paper thin for a peppery bite, and once I blanched some asparagus spears when I had them on hand and they were stunning tucked between the other vegetables.

Serving Ideas That Clicked

While this platter is beautiful on its own, I've learned that setting out a small bowl of pita chips or seeded crackers nearby gives people options without cluttering the main display. Some folks like to scoop the dip with vegetables, others want that extra crunch, and having both makes everyone happy.

Keeping Everything Fresh

If you're making this more than an hour ahead, here's what I do. I arrange everything except the tomatoes and snap peas, cover it tightly with damp paper towels and then plastic wrap, and refrigerate. About twenty minutes before serving, I add those last vegetables and the dip, and everything comes out looking like you just made it.

• The diagonal slicing technique works for so many other firm vegetables, try it with zucchini or even thick asparagus stalks
• If your herbs aren't super fresh, use half the amount and add a tiny pinch of dried herbs to boost the flavor
• A sprinkle of flaky sea salt over the vegetables right before serving adds a professional touch

Save

This platter has become my go to whenever I want to offer something that feels generous and welcoming without spending hours in the kitchen. It's amazing how a little attention to color and arrangement can turn simple vegetables into something that makes people smile.

Recipe Questions & Answers

→ How do I achieve the fan shape with the vegetables?

Slice cucumbers and carrots diagonally into thin oval pieces, then arrange them in overlapping rows on the platter to create the fan effect.

→ What herbs are used in the yogurt dip?

Fresh chives, dill, and parsley are finely chopped and mixed into the Greek yogurt for a flavorful herbed dip.

→ Can I make the dip dairy-free?

Yes, substitute Greek yogurt with a plant-based or dairy-free yogurt alternative while keeping the herbs and seasonings the same.

→ What other vegetables can I add for variety?

Additional colorful options like radishes or blanched asparagus can be included to enhance both flavor and presentation.

→ How should this platter be served and stored?

Serve immediately for best freshness, or cover and refrigerate until needed to keep vegetables crisp and dip chilled.

→ Is this suitable for special diets?

This platter is vegetarian and gluten-free. Use dairy-free yogurt to accommodate vegan diets.