Food & Cooking Recipes Quick & Easy Recipes Cucumber Clovers with Ranch Dip Be the first to rate & 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 March 20, 2020 Rate Print Share Photo: Peter Ardito Prep Time: 5 mins Total Time: 5 mins Yield: Makes 1/2 cup dip Show your St. Patrick's Day spirit with this green, white, and orange snack (the colors of the Irish flag!). Cucumbers cut into clovers, plus carrot and celery sticks, are served with an easy yogurt-based ranch dip. Ingredients ¼ cup plain Greek yogurt 2 tablespoons mayonnaise ¼ teaspoon dried oregano ⅛ teaspoon dried thyme ⅛ teaspoon celery seed Kosher salt and freshly ground pepper Cucumbers rounds and celery and carrot sticks, for serving Directions Combine yogurt, mayonnaise, oregano, thyme, and celery seed. Season with salt and pepper. Use a knife to cut notches into edge of cucumber rounds, creating a clover shape. Serve dip with cucumber clovers and celery and carrot sticks. Originally appeared: Martha Stewart Living, March 2018 Rate It Print