Patriotic Veggie Tray


  • 2-3 red peppers, sliced
  • 1 pt. cherry tomatoes, sliced in half
  • 1 large Smith's Farm cauliflower, diced into florets 
  • 1 jicama, peeled and sliced into thick matchsticks 
  • 1 cup Greek yogurt or 1/2 cup of yogurt or 1/2 cup of sour cream
  • 1/2 lemon, juiced
  • 1 tsp. apple cider vinegar
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. dried tarragon 
  • 1/4 tsp. dried chives
  • 1/4 tsp. dried dill
  • 1/4 tsp. dried parsley 
  • 3-4 drops natural blue food coloring 
  • 2-3 Tbsp. water


  1. Begin by combining the yogurt, lemon juice, vinegar, salt, pepper, and dried herbs in a bowl. Mix thoroughly. Add water tablespoon by tablespoon until desired consistency is reached.
  2. Add in the food coloring a drop or two at a time until you’ve reached the desired color. Pour dip into a square shaped bowl and aside in the refrigerator until ready to serve.
  3. Wash and prep your veggies. De-stem and core the peppers then cut into matchsticks. Peel the jicama and cut into matchsticks. Core the cauliflower and dice into bite-sized florets. Slice the cherry tomatoes or, if preferred, leave whole.
  4. On a large serving tray set the blue herb dip in the top left corner. Arrange the veggies in single rows, alternating colors. The red peppers first, followed by cauliflower, then tomatoes, then the jicama, and end with another row of red peppers. Refer to photos for guidance.
  5. Depending on how big your tray is, you may have veggies left over. Save these for when the tray begins to run out!


Thank you to Pure Taste Recipes for this delicious recipe!