Garden Veggie Dip
A blend of Greek yoghurt and cream cheese is the essence of this dip, which includes vegetables for added fresh flavour.
Ingredients
- 120 ml (½ cup) plain Greek yoghurt
- 225 g (8 ounces) reduced fat cream cheese, cut into pieces
- 3 carrots, halved
- 2 spring onions, cut into pieces
- 2 stalks celery, diced
- ½ teaspoon Maldon salt, optional
- ⅛ teaspoon ground black pepper, optional
- ¼ teaspoon garlic powder
- 1 pinch cayenne pepper
- 1 teaspoon lemon juice
Directions
- Combine all ingredients into the Vitamix container in the order listed and secure lid.
- Select Variable 8.
- Pulse mixture, using On/Off switch, until blended but still chunky, about 5 pulses. Stop machine, scrape sides, secure lid and Pulse 5 additional times.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 8.
- Blend for 10 to 15 seconds or just until desired texture is reached. Do not over process.
Nutrition Information
| Serving Size | 2 Tablespoons |
| Amount Per Servings | |
| Calories | 30 |
| Total Fat | 2g |
| Saturated Fat | 1g |
| Cholesterol | 5mg |
| Sodium | 80mg |
| Total Carbohydrate | 1g |
| Dietary Fiber | 0g |
| Sugars | 1g |
| Protein | 1g |
Garden Veggie Dip is rated
out of
5 by
1.
Rated 2 out of
5
by
MilwMike from
Garden Veggie Dip Recipe needs tweaking
I made this and feel that maybe 3 baby carrots, certainly not 3 halved whole carrots, might make a huge improvement. To try to cover the overwhelming taste of carrots I added a minced shallot, some diced mini-peppers and 1 tsp. of minced jalapeno. I also drained the yogurt using a paper coffee filter and a sieve.
Date published: 2017-04-28
