NUTRITION FACTS
Serving Size = 1 cup veggies, 1/4 cup dip (172g); Servings per container = 4; Calories 100; Total Fat 5g (8%); Saturated Fat 3g (15%); Cholesterol 20mg (7%); Sodium 310mg (13%); Total Carbohydrate 9g (3%); Dietary Fiber 2g (8%); Sugars 5g; Protein 7g.

VEGGIE TRAY WITH HERB DIP

4 servings / 1 serving = ¼ cup of dip with 1 cup veggies

VEGGIE TRAY WITH HERB DIP

4 servings / 1 serving = ¼ cup of dip with 1 cup veggies

Final-CHEF-Stamp-KNOCKED-OUT_33INGREDIENTS

  • ½ cup low-fat or non-fat plain Greek yogurt
  • ½ cup low-fat plain cream cheese, softened
  • 1 small bunch dill
  • small handful of chives
  • juice of ½ lemon
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • celery sticks, baby carrots, broccoli florets, cauliflower florets, cucumber slices for serving
  • 5 whole grain crackers, for serving

 

DIRECTIONS

  1. Place a variety of veggies like broccoli florets, cucumber slices, celery sticks, cauliflower florets, or carrot sticks, on a platter. Be creative!
  2. In a large bowl, combine the Greek yogurt with the softened cream cheese. Stir well with a silicone spatula until well combined.
  3. Finely chop the dill (measure out ¼ cup) and add to dip. Using kitchen shears, snip pieces of chives and measure out 2 Tablespoons.  Add the chives to the dip.
  4. Squeeze the juice of ½ lemon into the bowl. Season with salt and pepper and stir well until everything is well combined.  Let sit in the refrigerator at least half an hour before serving.
NUTRITION FACTS
Serving Size = 1 cup veggies, 1/4 cup dip (172g); Servings per container = 4; Calories 100; Total Fat 5g (8%); Saturated Fat 3g (15%); Cholesterol 20mg (7%); Sodium 310mg (13%); Total Carbohydrate 9g (3%); Dietary Fiber 2g (8%); Sugars 5g; Protein 7g.

© 2017 - 2018 Copyright. Goldsbury Foundation.

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