# What You’ll Need:
→ Vegetables
01 - 1 large cucumber
02 - 1 green bell pepper
03 - 8 cherry tomatoes
04 - 1 small zucchini
05 - 12 baby carrots
06 - 1 cup broccoli florets
07 - 1 cup snap peas
→ Herb Dip
08 - 1/2 cup Greek yogurt
09 - 1/4 cup sour cream
10 - 1 tablespoon chopped fresh dill
11 - 1 tablespoon chopped fresh parsley
12 - 1 clove garlic, minced
13 - 1 teaspoon lemon juice
14 - Salt and pepper, to taste
→ Garnishes & Assembly
15 - 8 black olive slices (for eyes)
16 - 8 toothpicks
# Directions:
01 - Slice the cucumber into 1/2-inch thick rounds to serve as turtle shells.
02 - Slice the green bell pepper and zucchini into small wedges to represent legs and heads.
03 - Attach four vegetable wedges around each cucumber round using toothpicks to form legs, and add a smaller wedge at one edge to form the head.
04 - Using a small amount of yogurt dip, adhere black olive slices onto the vegetable heads to create eyes.
05 - Place cherry tomatoes, baby carrots, broccoli florets, and snap peas around the assembled turtles to create a colorful crudités display.
06 - Combine Greek yogurt, sour cream, chopped dill, chopped parsley, minced garlic, lemon juice, salt, and pepper in a bowl; stir until smooth.
07 - Present the vegetable turtles alongside the herb dip for dipping.
