Veggie Forest With Parmesan Ranch Dip
Serves: 3
Halle Leffler
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
54
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Greek Yogurt (low-fat)1 cup
Low-Fat Buttermilk1 cup
Freshly Grated Parmesan1 tbsp
Dill (chopped fresh)1 tsp
Garlic Powder1 tsp
Kosher Salt1 tsp
Onion Powder230 g
Baby Carrots230 g
Snap PeaDirections:
1
In a medium bowl, whisk together the yogurt, buttermilk, Parmesan, dill, garlic powder, salt and onion powder
2
Cover, and refrigerate for 1 hour to let the flavors mingle
3
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