Food & Cooking Recipes Appetizers Garden Veggie Dip 3.0 (247) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 Before the Thanksgiving feast, welcome guests and whet appetites with a relish tray -- including this Garden Veggie Dip, Herb-Marinated Olives, Pickled Carrots, and Smoky Almonds -- and a couple of classic gin cocktails (Negroni and Gibson). Ingredients 8 ounces room-temperature Neufchatel cheese 1 cup low-fat plain Greek yogurt 3 finely grated medium carrots 2 thinly sliced scallions 2 finely diced stalks celery 1 teaspoon grated lemon zest plus 1 tablespoon juice Salt and pepper Directions In a large bowl, combine cheese, yogurt, carrots, scallions, celery, and lemon zest and juice; season with salt and pepper. (To store, refrigerate in an airtight container, up to 3 days.) Cook's Notes These eats can be made ahead, so all you have to do day-of is add crunchy veggies and store-bought pickles. Rate it Print