River Delta Flow Appetizer (Print version)

Colorful vegetables arranged with creamy dip, inspired by river deltas, perfect for gatherings.

# What You Need:

→ Dips

01 - 1.5 cups hummus or Greek yogurt dip

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, sliced into sticks
04 - 1 cup assorted bell peppers, sliced into strips
05 - 1 cup carrots, peeled and cut into thin sticks
06 - 0.5 cup radishes, thinly sliced
07 - 0.5 cup snap peas, trimmed

→ Garnishes

08 - 2 tablespoons fresh parsley, chopped
09 - 1 tablespoon olive oil, for drizzling
10 - 1 teaspoon smoked paprika or zaatar (optional)

# How to Make:

01 - Spoon the hummus or yogurt dip in a wide, winding line across a large flat serving platter. Use the back of a spoon to smooth and shape the dip to mimic a river.
02 - Place vegetable sticks and slices in tapering, branching lines radiating from the edges of the platter toward the central dip, alternating colors and shapes to resemble river tributaries.
03 - Drizzle olive oil over the dip and sprinkle with smoked paprika or zaatar if desired.
04 - Scatter chopped fresh parsley over the arrangement for a fresh finishing touch.
05 - Serve immediately, optionally accompanied by extra vegetables or pita chips for dipping.

# Expert tips:

01 -
  • It looks so impressive that people think you've spent hours in the kitchen when it actually takes just 25 minutes—your secret is safe with me
  • Every bite feels like you're creating something together because guests naturally arrange their own path through the tributaries to the center dip
  • It's naturally vegetarian and gluten-free, so you can serve it without worrying about dietary restrictions
02 -
  • The dip needs to be thick enough to hold its shape, so if you're using Greek yogurt, make sure it's the thick, creamy kind and not the runny variety. I learned this the hard way when my river started looking more like a puddle
  • Prep all your vegetables right before you assemble. Once they're cut, they dry out quickly and lose that fresh crispness that makes this dish special. If you need to prep ahead, store them covered in the refrigerator and assemble within an hour of serving
  • The arrangement actually matters for how people interact with it. By radiating the vegetables toward the center, you're naturally guiding people's hands toward the dip. It's not just pretty—it's functional
03 -
  • Use a vegetable mandoline to slice your radishes and cucumbers paper-thin. It takes the presentation from good to restaurant-quality in seconds, and your fingers stay intact
  • If you're making this ahead, keep the vegetables and dip completely separate until 30 minutes before serving, then assemble. This prevents the vegetables from wilting and the dip from drying out
Go back