# 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 - ½ cup Greek yogurt
09 - ¼ cup sour cream
10 - 1 tablespoon fresh dill, chopped
11 - 1 tablespoon fresh parsley, chopped
12 - 1 garlic clove, minced
13 - 1 teaspoon lemon juice
14 - Salt and pepper, to taste
→ Garnishes & Assembly
15 - 8 black olive slices
16 - 8 toothpicks
# How to make it:
01 - Slice the cucumber into ½-inch thick rounds to serve as the turtle shells.
02 - Slice the green bell pepper and zucchini into small wedges to represent legs and heads.
03 - Secure four vegetable wedges around each cucumber round with toothpicks to form legs, and add a smaller wedge for the head.
04 - Use a small amount of the yogurt dip to adhere black olive slices to the heads as eyes.
05 - Place cherry tomatoes, baby carrots, broccoli florets, and snap peas around the turtle figures on a serving platter.
06 - Combine Greek yogurt, sour cream, dill, parsley, garlic, lemon juice, salt, and pepper in a bowl and stir until smooth.
07 - Present the vegetable turtles alongside the herb dip for dipping.
