Ingredients for Herb And Vegie Yoghurt Dip
- 1 cup plain Greek yogurt
- 1 lavash bread
- 1 medium carrot, about 1 cup grated
- Lebanese Cucumber
- Garlic Clove
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh parsley, chopped
- Fresh Ground Black Pepper
- Celery Rib
- 1 cup snow peas
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How to Make Herb And Vegie Yoghurt Dip
- Line a fine-mesh sieve with cheesecloth or muslin. Place the sieve over a bowl, add 1 cup plain Greek yogurt, cover with plastic wrap, and refrigerate for 30 minutes to drain excess whey.
- Preheat oven to 180°C (350°F).
- Cut 1 lavash bread into 4 pieces. Arrange on a baking sheet and bake for 6-7 minutes, or until lightly golden and crispy.
- Finely grate 1/2 cup carrot. Cut the remaining carrot into sticks.
- Finely grate 1/2 cup cucumber. Gently squeeze out excess moisture with your hands. Cut the remaining cucumber into sticks.
- In a medium bowl, combine the drained yogurt, 2 cloves minced garlic, 1/4 cup chopped fresh mint, 1/4 cup chopped fresh parsley, the grated carrot, and grated cucumber. Season generously with black pepper to taste.
- Break the toasted lavash bread into bite-sized pieces.
- Serve the dip immediately with carrot, cucumber, and celery sticks (about 2 stalks, chopped), snow peas (about 1 cup), and the lavash bread pieces.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
21g
Fat
6g
Carbs
2g
