Name: Creamy Herb Dip with Crudités
Yield: Makes About 1 cup (8 oz/250 g) Dip; 6 Servings
Ingredients: sugar snap peas, ½ lb (250 g), trimmed; small carrots, 2 bunches, trimmed and peeled; raw golden beets, 3 small, thinly sliced; radishes, 3 large, thinly sliced; fresh lemon juice, 1 tsp; sea salt, ¼ tsp; freshly ground pepper, to taste; fresh flat-leaf parsley, 1 Tbsp chopped; fresh dill, 1 Tbsp chopped; plain low-fat yogurt, ½ cup (4 oz/125 g); fresh goat cheese, 5 oz (155 g)

Preparation info

Makes About 1 cup ;
6
Servings

Difficulty
Easy

Appears in

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

About

This is a great dip to make if you have a kitchen herb garden; swap in other fresh herbs such as thyme, tarragon, or basil. Serve it with a platter of raw vegetables for a tasty and beautiful appetizer. The dip can be prepared a day in advance and stored in the refrigerator.

Ingredients

fresh goat cheese, 5 oz (155 g)
plain low-fat yogurt, ½

Sauce
Starter
Vegetarian
Gluten-free

Method

In a blender or food processor, whirl goat cheese, yogurt, dill, parsley, and lemon juice until smooth. Season with salt and pepper. Transfer to a bowl.
Arrange radishes, beets, peas, and carrots on a platter. Place bowl of dip on platter and serve right away.

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