Vegetable spreads are all about presentation, so make your selections based on seasonality and color. Slice standbys like carrots and cucumber into ribbons, or use the leafy tops of celery versus the thicker stems to make it more interesting. Use the ingredients and quantities below as a guideline and adjust to suit individual tastes. 

Serves | 8 to 10 |

Fresh Herb Dip

  • 2 cups full-fat Greek yogurt
  • 2 Tbsp red wine vinegar
  • 2⁄3 cup loosely packed fresh parsley leaves
  • 1⁄3 cup loosely packed fresh cilantro leaves
  • ¾ cup loosely packed fresh dill
  • 1 to 2 cloves garlic, minced
  • ¼ cup fresh buttermilk
  • sea salt and freshly ground black pepper

Sweet and Sour Winter Relish Tray

  • 1 to 2 large bunches carrots (rainbow, if you can find them), sliced into ribbons
  • 3 heads Belgian endive, leaves separated, hard core removed
  • 2 bunches celery, leafy top sections, cut into individual pieces
  • 1 to 2 bunches radishes (French breakfast, icicle or watermelon), sliced
  • 1 head Romanesco broccoli, cut into bite-sized pieces
  • 2 to 3 red bell peppers, seeds removed, in strips
  • 6 oz caperberries, drained
  • 8 oz marinated green and black olives
  • 6 oz whole pepperoncinis
  • 6 to 8 oz cornichons
  • 6 to 8 oz whole almonds or mixed nuts (pecans, almonds, cashews, etc.)
  • variety of crisp flatbreads, broken
  • fresh herbs (for garnish)

| Preparation – Fresh Herb Dip | In the bowl of a food processor, add yogurt, vinegar, parsley, cilantro, dill and garlic; pulse until herbs have broken down into yogurt and everything is combined. With motor running, stream in buttermilk 1 tablespoon at a time until mixture reaches desired consistency. Season with salt and pepper and chill in refrigerator for at least 1 hour to allow flavors to blend.

| Preparation – Sweet and Sour Winter Relish Tray| Arrange all ingredients on large serving tray. Transfer dip to a serving bowl (or 2) and place on tray. Garnish with fresh herbs. Serve.

Shannon Weber is the creator, author and photographer behind the award-winning, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.