Veggie Forest with Parmesan Ranch Dip

Total Time:
1 hr 15 min
Prep:
15 min
Inactive:
1 hr

Yield:
12 servings
Level:
Easy

Ingredients
  • 1/2 cup low-fat Greek yogurt
  • 1/4 cup low-fat buttermilk
  • 1/4 cup freshly grated Parmesan
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon onion powder
  • 8 ounces baby carrots
  • 8 ounces snap peas
  • 1 English cucumber, sliced into 1/4-inch rounds
  • 1 red bell pepper, halved, cored and sliced into 1/2-inch strips
Directions
  • In a medium bowl, whisk together the yogurt, buttermilk, Parmesan, dill, garlic powder, salt and onion powder. Cover, and refrigerate for 1 hour to let the flavors mingle.

  • Nestle the carrots, snap peas, cucumbers and peppers in wheatgrass, or stand the veggies in small cups to make them easy for the kids to eat! Serve the dip alongside.


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    This recipe is featured in:

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