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Red Bell Pepper, Jicama & Blue Corn Platter

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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Side Dish, Snack
Cuisine American, Mexican
Servings 6

Equipment

  • Sharp chef’s knife (or a mandoline for quick, uniform slicing)
  • Cutting board
  • Mixing bowl
  • Whisk or Spoon
  • Serving platter or wooden board

Ingredients
  

For the Platter

  • 2 large red bell peppers sliced into thin strips
  • 1 medium jicama peeled and cut into thin matchsticks
  • 1 bag 10 oz blue corn tortilla chips
  • Fresh cilantro or parsley for garnish (optional)

For the Herby Greek Yogurt Dip

  • 1 cup plain Greek yogurt whole milk preferred for creaminess
  • 1 tablespoon olive oil
  • Juice of 1 lemon
  • 1 clove garlic finely grated
  • 2 tablespoons finely chopped fresh dill
  • 1 tablespoon chopped chives
  • Salt and black pepper to taste

Instructions
 

Prep the veggies

  1. Wash and slice the red bell peppers into thin strips. Peel the jicama with a knife or veggie peeler, then cut it into matchsticks. Keep them chilled until ready to serve to maintain crunch.

Make the dip

  1. In a mixing bowl, combine Greek yogurt, olive oil, lemon juice, grated garlic, dill, and chives. Stir until smooth and creamy. Season with salt and pepper to taste. Chill for 10 minutes if time allows — it helps the flavors bloom.

Assemble the platter

  1. On a large board or platter, lay out the red bell pepper strips, jicama matchsticks, and a generous pile of blue corn chips. Place the dip in a small bowl in the center or off to one side.

Garnish & serve

  1. Sprinkle with fresh herbs for a pop of color. Serve immediately or keep chilled if you're prepping ahead.