Crunchy Vegetable Sticks with Creamy Herb Dip

There is something a little old-fashioned about dip served in individual cups. Cocktail glasses and plastic tumblers have been used for party snacks for decades, and they work well because each guest gets their own portion and nobody has to hover over a shared bowl. I like this version because the dip is thick enough to cling to a stick but loose enough to scoop cleanly, and the buttermilk keeps it tangy rather than heavy.

The base is nonfat Greek yogurt, which is a good food to know about if you are cooking for people who watch what they eat. Strained yogurt has been thickened by draining off much of the whey, which is why it feels so dense on the spoon. It also gives you a lot of body without much fat, so the mayonnaise in this recipe only has to play a supporting role. Stir everything together a little ahead of time. Dried dill and garlic powder need a few minutes to settle into the yogurt, and the flavor is noticeably rounder the next morning.

A tip from years of making dips for family gatherings: pick vegetable sticks that will hold up. Carrots and bell pepper are sturdy. Cucumber is lovely but gives off water if it sits too long in the dip, so cut those sticks just before you assemble the cups. Celery stays crisp if you trim it into thick batons and drop them in a bowl of ice water for ten minutes first. That small step makes a real difference when you are serving four cups and want each stick to snap.

If you have leftover dip in the fridge, keep it covered and use it within a few days. It loosens a little as it sits, so give it a stir and maybe a spoonful more buttermilk. It is also good spread on a sandwich in place of mayonnaise, or thinned slightly and used as a sauce over warm potatoes.

For a fuller spread, this dip sits well alongside a platter of something savory and warm. A plate of Air Fryer Greek Chicken with Tzatziki makes a nice pairing, since the flavors are close enough to feel like one meal. Or, if you want to keep things light, set the cups next to a bowl of Broiled Tuna Salad Tomato Cups and let people choose.

Serve the cups right after you slide the sticks in, while the vegetables are still cold and crisp. Put a small napkin under each one and let people wander. It is one of the easiest things to put out for a crowd, and it asks very little of the cook.