# Ingredient list:
→ 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 or sour cream
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 Make It:
01 - Combine Greek yogurt, mayonnaise, lemon juice, chopped dill, minced garlic, salt, and pepper in a small bowl. Mix well, cover, and refrigerate until serving.
02 - Wash and dry all vegetables. Slice bell peppers and cucumber into thin strips. Cut radishes into thin rounds.
03 - Place a piece of parchment paper with a seahorse outline on a large platter or tray to use as a guide.
04 - Arrange the bell pepper strips on the platter to create the body and tail, alternating colors for visual appeal.
05 - Fill portions of the body with broccoli and cauliflower florets to provide texture and color variation.
06 - Place cherry tomatoes and baby carrots along the back and fins to add vibrant pops of color.
07 - Use cucumber rounds to form the belly area and radish slices for intricate detailing.
08 - Position whole black olives to represent the seahorse's eye and sliced olives as bubbles or additional features.
09 - Arrange sugar snap peas and any leftover vegetables around the seahorse shape to resemble seaweed.
10 - Place the prepared dip in a small bowl at the base or side of the platter. Serve immediately or refrigerate until ready.
