Southwestern Greek Yogurt Dip with Veggies

This dip for veggies is healthy and easy! Serve the Southwestern Greek Yogurt Dip with a crudites vegetables platter.

Helpful kitchen tools:

Small glass bowls

Lime juicer

Garlic press

Small oval platter

 

Ingredients (dip):

  • 5 oz. plain Greek yogurt
  • 1 tsp. minced garlic
  • 1/2 tsp. lime juice
  • 1 1/2 tsp chopped fresh cilantro, divided

 

Ingredients (crudites):

  • 1 cucumber, sliced and peeled
  • 1/2 pint grape tomatoes
  • 1 cup snap peas
  • 1 cup cremini mushrooms, sliced

 

Directions:

In a small bowl, combine yogurt with garlic, lime juice, and 1 teaspoon cilantro. Top with remaining cilantro, and plate with vegetables. Enjoy! Serves 4.

 

Nutritional information per serving: Cal: 90 Fat: 4 g Sat fat: 3 g Pro: 5 g Carbs: 8 g Sugar: 5 g Fiber: 2 g Chol: 5 g Sod: 15 g

 

This dip for veggies is healthy and easy! Serve the Southwestern Greek Yogurt Dip with a crudites vegetables platter.

 

 

Disclosure: This article contains affiliate links, which are of no cost to you but help me earn a small commission to help support the maintenance of this blog. 

 

 

Amy Gorin is a Registered Dietitian Nutritionist, media personality, and writer in the NYC area.