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Individual Veggie Cups with Pesto Dip

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Individual Veggie Cups with Pesto Dip are fresh, colorful single-serving appetizers filled with crisp vegetables and creamy pesto dip. These healthy grab-and-go cups are perfect for parties, picnics, lunches, and casual entertaining.

Ingredients

  • 1 cup carrot sticks
  • 1 cup celery sticks
  • 1 cup cucumber spears
  • 1 cup cherry tomatoes
  • 1 cup bell pepper strips
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 8 oz cream cheese or Greek yogurt
  • 1/4 cup prepared pesto
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 8 small serving cups

Instructions

  1. Wash and thoroughly dry all vegetables.
  2. Cut the vegetables into long sticks or bite-sized pieces that fit easily into serving cups.
  3. In a small bowl, combine the cream cheese or Greek yogurt with prepared pesto and lemon juice.
  4. Stir until smooth and creamy.
  5. Season the dip with salt and black pepper to taste.
  6. Spoon a portion of pesto dip into the bottom of each serving cup.
  7. Arrange the vegetables vertically inside the cups for an attractive presentation.
  8. Refrigerate until ready to serve.

Notes

  • Greek yogurt creates a lighter dip, while cream cheese provides a richer texture.
  • Keep vegetables dry before assembling to maintain crispness.
  • Hummus, ranch dip, or tzatziki can be used instead of pesto dip.
  • Add cheese cubes, olives, or pickles for extra variety and flavor.
  • These veggie cups can be assembled up to 24 hours ahead of time.
  • Use dairy-free pesto and plant-based yogurt or cream cheese for a vegan version.

Nutrition

Find it online: https://thefamilycooking.com/individual-veggie-cups-with-pesto-dip/