Greek Yogurt Veggie Dip
- Minutes to Prepare:
- Number of Servings: 1
Ingredients
1/2 cup greek yogurt1/4 teas garlic salt1/4 teas ground black pepper1/2 teas dried parsely1 cucumber1 red bell pepper
Peel cucumber.Cut lengthwise and scrape seeds from both halves. Julienne 1/2 cucumber into finger width slices,set aside. Grate the other half into a mixing bowl. Cut bell pepper around stem, remove seed core. Cut bottom off, slice from the body from top to bottom.
Julienne into finger width slices.Get 3-4 slices and chop fine, add to mixing bowl. Set remaining slices aside with the sliced cucumber.
Mix yogurt and remaining ingredients together in the mixing bowl with the cucumber and red pepper.
Cover and chill for at least 30 minutes prior to serving. Serve with the sliced peppers and cucumbers or any other veggies you have.
Serving Size: makes 1 cup of dip
Number of Servings: 1
Recipe submitted by SparkPeople user TECH02.
Julienne into finger width slices.Get 3-4 slices and chop fine, add to mixing bowl. Set remaining slices aside with the sliced cucumber.
Mix yogurt and remaining ingredients together in the mixing bowl with the cucumber and red pepper.
Cover and chill for at least 30 minutes prior to serving. Serve with the sliced peppers and cucumbers or any other veggies you have.
Serving Size: makes 1 cup of dip
Number of Servings: 1
Recipe submitted by SparkPeople user TECH02.
Nutritional Info Amount Per Serving
- Calories: 197.9
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 249.7 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 4.3 g
- Protein: 23.5 g
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