Greek Yogurt Veggie Dip
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Greek Yogurt Veggie Dip calories by ingredient
Introduction
A great dip for veggies. Use left over cucumbers and red peppers to dip. A great dip for veggies. Use left over cucumbers and red peppers to dip.Number of Servings: 1
Ingredients
-
1/2 cup greek yogurt
1/4 teas garlic salt
1/4 teas ground black pepper
1/2 teas dried parsely
1 cucumber
1 red bell pepper
Directions
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.