# The Ingredients You'll Need:
→ 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 - 6–8 sugar snap peas
10 - 1/4 cup black olives (whole and sliced for decoration)
11 - 2 radishes
→ Dip
12 - 1 cup Greek yogurt (or sour cream)
13 - 2 tablespoons mayonnaise
14 - 1 tablespoon lemon juice
15 - 1 tablespoon chopped fresh dill
16 - 1 garlic clove, minced
17 - Salt and pepper to taste
# Step-by-Step Instructions:
01 - Combine Greek yogurt, mayonnaise, lemon juice, dill, minced garlic, salt, and pepper in a small bowl. Mix thoroughly, cover, and refrigerate until serving.
02 - Wash and dry all vegetables. Slice the bell peppers and cucumber into thin strips. Cut radishes into thin rounds.
03 - Place parchment paper on a large platter and sketch a seahorse outline as a guide for arranging the vegetables.
04 - Position the bell pepper strips along the parchment to form the seahorse’s body and tail, alternating colors for visual appeal.
05 - Use broccoli and cauliflower florets to fill and create contrast within the seahorse body.
06 - Place cherry tomatoes and baby carrots along the back and fins to add color accents.
07 - Arrange cucumber rounds to form the belly and use radish slices for additional detailing.
08 - Place a whole black olive for the eye and sliced olives to simulate bubbles or other features.
09 - Position snap peas and any remaining vegetables around the seahorse to resemble seaweed.
10 - Place the prepared dip in a small bowl at the base or side of the platter and serve immediately or refrigerate until ready.
