Vegetable Dipping Sauce

Recipe available in following languages: 

Serves: 8

Fruits and Vegetables: ½ cup per serving

Ingredients

½ cup plain yogurt, non-fat or low-fat

½ cup light sour cream

4 teaspoons honey*

4 teaspoons spicy brown mustard

4 cups raw vegetables (sliced cucumbers, broccoli florets, carrot sticks, celery sticks and bell pepper slices)

Directions

  1. Wash and prepare fresh vegetables.
  2. In a small bowl, combine yogurt, sour cream, honey and spicy brown mustard.
  3. Chill dipping sauce in refrigerator until ready to serve.
  4. Serve ½ cup raw vegetables with 2 tablespoons dipping sauce.

*Do not give honey to children under 12 months of age—they are at risk of infant botulism, which is a rare but serious form of food poisoning.

Tips

Substitute raw vegetables with what’s in season

Nutrition Facts

Serving size (made with nonfat yogurt): ½ cup vegetables with 2 tablespoons dipping sauce; Calories: 50; Carbohydrates: 8 g, Fiber: 1 g; Fat: 1.5 g; Saturated fat: 1 g; Sodium: 65 mg

This material is provided with funding from USDA’s SNAP and/or EFNEP programs. For more information about SNAP-Ed and EFNEP programs, visit ag.umass.edu/nutritionThe Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination at 413-545-4800, or see ag.umass.edu/civil-rights-information/civil-rights-information-resources