Green Goddess Grazing Board

Directions

1. Twist off the stems of the parsley and dill. 
2. Add the dip ingredients in the order listed to a high-powered blender. Pulse until smooth, then taste and adjust seasonings as needed.
3. Cut the carrots and peppers into sticks and the cucumbers into slices on a bias. Trim the sugar snap peas if needed. Cut the pita into triangles.
4. Transfer the dip into a bowl and surround with the crudité to serve. If you want to make ahead, store in an airtight container in the fridge for up to 5 days.