Greek Yogurt Veggie Dip with Bell Pepper and Celery Sticks
10min
0min
4
105
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Chef's Note
This dip can be made up to 24 hours in advance and stored in the refrigerator. The flavors actually improve as they meld together, making this a perfect make-ahead snack option!
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Ingredients
1 cup plain Greek yogurt
1 teaspoon dried dill
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
2 medium bell peppers (red and yellow)
4 celery stalks
Instructions
- 1
In a medium bowl, combine 1 cup plain Greek yogurt, 1 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- 2
Stir all ingredients thoroughly until well combined.
- 3
Taste and adjust seasonings if needed.
- 4
Wash 2 medium bell peppers (1 red and 1 yellow), remove the seeds and stems, and cut into strips about 3-4 inches long.
- 5
Wash 4 celery stalks and trim off the ends. Cut into sticks about the same length as the pepper strips.
- 6
Transfer the yogurt dip to a serving bowl and arrange the vegetable sticks around it for dipping.
Nutrition Information (per serving)
105
9g
10g
3g
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