Makes 4 flowers and 1 cup dip
Our kids love making these—they’re simple to make, but the payoff is big (and delicious). The herbed buttermilk dip can be made in advance, covered tightly, and stored in the refrigerator for up to 3 days.
2 large red bell peppers, halved, ribs and seeds removed
2 large yellow bell peppers, halved, ribs and seeds removed
4 (½-inch-thick) slices peeled cucumber
4 grape tomatoes
4 black olives, pitted
1 cup plain Greek yogurt
2 tablespoons buttermilk
2 tablespoons chopped fresh parsley
2 teaspoons onion powder
1½ teaspoons finely chopped fresh chives
1½ teaspoons garlic powder
1¼ teaspoons fresh dill fronds
1 teaspoon kosher salt
¾ teaspoon black pepper
TO MAKE THE FLOWERS: Set the pepper halves on a work surface skin-side down. Using two flower-shaped cookie cutters in graduated sizes and that will fit onto the halved peppers, cut out flowers, alternating the sizes and colors. Using an appropriately sized flower cutter, cut out flowers from the cucumber rounds. Thread the vegetables onto skewers, beginning with a grape tomato, followed by a cucumber, a smaller pepper flower, and finally a larger pepper flower. Top the skewer with an olive. Arrange the flowers in a glass jar and set aside.
TO MAKE THE DIP: Combine all the ingredients in a medium bowl and whisk until thoroughly incorporated. Cover and refrigerate until ready to serve.
Place the bouquet of flowers and the dip on a tray and serve.