We all need a crudité dip, and this is inspired by a favorite that Citerella grocery makes. (If you live in NYC, Greenwich or the Hamptons, you know!!). It is the perfect veggie dip, and also delightful over roasted salmon or chicken, thinned with a bit of water and used as a dressing, tossed into chicken salad, potato salad, or anything that needs a pop of flavor. This is an MVP! And let’s talk about the beauty of this crudité platter. Anyone who is looking for something springy and festive to put out to snack on while Easter dinner is being prepared, this is 100% our recommendation.

1 cup dill, lightly packed
1 cup parsley, lightly packed
1 cup basil, lightly packed
1/4 cup ice water
2 cloves of garlic, peeled and smashed
2 scallions, cleaned and trimmed into 1” pieces
2 Tablespoons lemon juice
1 1/2 teaspoons kosher salt
3/4 cup Greek yogurt
1/2 cup mayonnaise
1/4 teaspoon ground white pepper

Pull dill, parsley, basil, scallions and garlic in a food processor and pulse a few times. Add ice water and process until finely chopped. (The ice water will shock the herbs and preserve the color.). Remove herb mixture to a bowl and fold in lemon juice, Greek yogurt, mayonnaise, salt and pepper. Let it sit in the fridge for at least an hour to let flavor combine- season to taste.