# What Goes In:
→ Fresh Vegetables
01 - 1 pint cherry tomatoes
02 - 1 large English cucumber
03 - 1 red bell pepper
04 - 6 radishes
05 - 1 cup cauliflower florets
06 - 1 cup broccoli florets
07 - 1 cup baby carrots
→ Santa Hat Assembly
08 - 12 small mozzarella balls (bocconcini)
09 - 12 small fresh basil leaves
→ Dip
10 - 1 cup Greek yogurt
11 - 2 tablespoons mayonnaise
12 - 1 tablespoon fresh lemon juice
13 - 1 tablespoon chopped fresh dill
14 - 1 tablespoon chopped fresh chives
15 - 1 clove garlic, finely minced
16 - ½ teaspoon salt
17 - ¼ teaspoon freshly ground black pepper
# How to Make It:
01 - Thoroughly wash and dry all vegetables.
02 - Slice the cucumber into ½-inch thick rounds. Cut the red bell pepper into strips. Trim radishes, keeping a bit of the green stem for garnish.
03 - Place a cherry tomato on each cucumber round. Insert a basil leaf between the tomato and cucumber to form the hat brim. Top each tomato with a mozzarella ball to resemble a pompom. Secure with toothpicks if needed.
04 - Arrange the Santa Hats on a serving platter. Fill remaining spaces with cauliflower florets, broccoli florets, radishes, bell pepper strips, and baby carrots for a festive presentation.
05 - In a small bowl, combine Greek yogurt, mayonnaise, lemon juice, dill, chives, minced garlic, salt, and black pepper. Stir until the mixture is smooth and well blended.
06 - Place the dip in a small bowl on the platter among the vegetables. Serve immediately or refrigerate covered until ready to serve.
