Vegetable Crudites With Greek Yogurt Dip Recipes
GREEK YOGURT VEGGIE DIP RECIPE BY TASTY
Here's what you need: greek yogurt, dried parsley, garlic powder, onion powder, pepper, salt, dried basil, green onion, green onion, dried minced garlic, dried minced onion
Provided by Tasty
Categories Appetizers
Time 30m
Yield 3 servings
Number Of Ingredients 11
Steps:
- Slice green pepper.
- In a medium size bowl, combine Greek yogurt, dried parsley, garlic powder, onion powder, pepper, salt, dried basil, and green onions. Mix until well combined.
- To prepare the platter, cut an assortment of your favorite vegetables into the shape they are easiest to dip with. (We used cauliflower, cucumber, green bell pepper, broccoli, celery, yellow bell pepper, carrots, red bell pepper, radishes, and cherry tomatoes.)
- Surrounding a bowl, lay vegetables on top of a bed of kale and fill the bowl with the dip.
- Optional: Sprinkle with some green onions, dried minced garlic, and dried minced onion.
- Enjoy!
Nutrition Facts : Calories 148 calories, Carbohydrate 23 grams, Fat 0 grams, Fiber 2 grams, Protein 14 grams, Sugar 17 grams
GREEN CRUDITES WITH YOGURT-DILL DIP
Steps:
- Yogurt-Dill Dip: Pulse 1 garlic clove, 1/4 cup each roughly chopped mint, dill and parsley, 1 chopped scallion and 1 chopped anchovy in a food processor. Add 2 cups plain Greek yogurt and puree until smooth.
- Serve with:
- Broccolini: Trim, then cook in salted boiling water, 3 to 4 minutes; drain and cool in ice water, then drain again. Season with salt.
- Spiced Pepitas: Toss 1 1/2 cups pepitas (hulled pumpkin seeds) with 2 tablespoons melted butter, 1/2 teaspoon ground coriander, a pinch of cayenne and 3/4 teaspoon coarse salt on a baking sheet. Roast at 400 degrees F until golden, about 5 minutes.
- Persian Cucumbers
- Little Gem Lettuce
- Brussels Sprouts: Trim and cut in half; toss with olive oil, season with salt and roast at 400 degrees F, 20 minutes.
- Haricots Verts: Trim, then cook in salted boiling water, 4 minutes; drain and cool in ice water, then drain again. Season with salt.
VEGETABLE CRUDITES WITH GREEK YOGURT DIP
This is Sanjeev Kapoor's recipe from the Young Times magazine dated October 18th'2005. The cooking time stated here is the refrigeration time. Enjoy :-)
Provided by Charishma_Ramchanda
Categories Greens
Time 1h25m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- Firstly, soak the lettuce leaves in a bowl of chilled water.
- Now prepare the dressing as follows.
- Hang the yogurt in a muslin cloth to remove excess water.
- Combine the yogurt with the chopped mint leaves, salt to taste, lemon juice, sesame seeds and garlic in a bowl.
- Toss thoroughly and refrigerate.
- Just before serving, drain the lettuce leaves and spread on a serving plate.
- Arrange the vegetables on the lettuce leaves.
- Serve with the chilled dressing.
- Enjoy!
Nutrition Facts : Calories 277.7, Fat 6, SaturatedFat 3.5, Cholesterol 19.6, Sodium 269.3, Carbohydrate 38.7, Fiber 3.4, Sugar 30, Protein 20
YOGURT VEGGIE DIP
I put an unusual spin on yogurt dip by adding radishes. This creamy dip makes a zippy appetizer when served with cauliflower and broccoli florets or rye bread cubes. -Donna Smith, Victor, New York
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 1-1/3 cups.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the first five ingredients. Cover and refrigerate until serving. Serve with vegetables.
Nutrition Facts : Calories 29 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 53mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
YOGURT DIP WITH CRUDITES AND CHIPS
A no-cook, crowd-pleasing dip served with colorful, crunchy vegetables.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 6
Steps:
- Combine yogurt, zaatar, and garlic; season with salt. Transfer to a serving bowl; drizzle withoil and sprinkle with more zaatar. Serve, with crudites and chips.
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