Serves: 12
Fruits and Vegetables: ½ cup per serving
Ingredients
2 cups plain yogurt, non-fat or low-fat
¼ teaspoon black pepper
½ teaspoon garlic powder
2 tablespoons onion, dried and minced
1 tablespoon parsley flakes, dried
½ teaspoon salt
½ teaspoon dill, dried (optional)
6 cups raw vegetables (sliced cucumbers, broccoli florets, carrot sticks, celery sticks and bell pepper slices)
Directions
- Wash and prepare fresh vegetables.
- In a medium-sized bowl, combine yogurt, black pepper, garlic powder, dried onion, dried parsley, salt and dill. Mix with a fork until smooth.
- Chill dip in refrigerator until ready to serve.
- Serve ½ cup raw vegetables with 2 tablespoons creamy dip.
Tips
- Substitute 2 cups low-fat cottage cheese for plain yogurt
- Substitute raw vegetables with what’s in season
Nutrition Facts
Serving size (made with nonfat yogurt): ½ cup vegetables with 2 tablespoons creamy dip; Calories: 30; Carbohydrates: 7 g, Fiber: 1 g; Fat: 0 g; Saturated fat: 0g; Sodium: 130 mg