# What You Need:
→ 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:
01 - Wash and thoroughly dry all vegetables to remove any dirt or moisture.
02 - Cut the cucumber into ½-inch thick slices. Slice the red bell pepper into strips. Trim radishes, leaving a small part of the green stem attached for decoration.
03 - Place a cherry tomato atop each cucumber slice. 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, securing with a toothpick if necessary.
04 - Display the assembled Santa Hats evenly on a serving platter. Fill remaining spaces with cauliflower florets, broccoli florets, radishes, bell pepper strips, and baby carrots to create a colorful presentation.
05 - In a mixing bowl, combine Greek yogurt, mayonnaise, lemon juice, dill, chives, minced garlic, salt, and black pepper. Mix thoroughly until smooth and well incorporated.
06 - Place the dip in a small bowl and position it on the platter among the vegetables. Serve immediately or refrigerate covered until ready to serve.
