# What 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 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 black pepper, to taste
# How to Make It:
01 - In a small bowl, combine Greek yogurt, mayonnaise, lemon juice, chopped dill, minced garlic, salt, and pepper. Mix thoroughly, 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 - On a large serving platter, optionally use parchment paper to sketch the seahorse shape as a guide.
04 - Arrange bell pepper strips in an alternating color pattern to create the seahorse's body and tail.
05 - Place broccoli and cauliflower florets to add texture and contrast within the body outline.
06 - Position cherry tomatoes and baby carrots along the back and fins for vibrant color spots.
07 - Use cucumber rounds to form the belly area and radish slices for intricate detailing.
08 - Place a whole black olive as the eye and arrange sliced olives for additional accents or bubbles.
09 - Scatter sugar snap peas and remaining vegetables around the seahorse to mimic seaweed.
10 - Place the prepared dip in a small bowl at the base or side of the platter for serving.
11 - Serve the platter immediately or cover and refrigerate until ready to enjoy.
