Tangy Yogurt Dip with Vegetable Crudites

Makes about 1 cup dip

This quick and easy yogurt dip goes very well with raw or blanched vegetables for a healthy appetizer, snack or party food. Use your favorite vegetables. I listed some of my favorites below.

Ingredients

• 1 cup plain yogurt, preferably Greek (low fat or nonfat)
• 4 teaspoons Dijon mustard
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh parsley
• 2 teaspoons prepared horseradish, or to taste
• Salt and pepper to taste

Place all of the dip ingredients in a medium bowl and mix well to combine. Taste for seasoning. Cover and refrigerate at least 2 hours or overnight. Serve with an array of fresh vegetables.

Suggested Vegetables

• Cherry tomatoes
• Celery sticks
• Carrot sticks
• Cucumber sticks
• Scallions
• Bell pepper strips
• Asparagus
• Broccoli florets
• Cauliflower florets
• Snow peas
• Artichoke leaves, cooked

Notes: If desired, vegetables such as the broccoli, cauliflower and asparagus can be blanched. Personally, I prefer all of them raw with the exception of the artichoke leaves which must be cooked. Blanched or not, all of the vegetables should be served chilled except for the artichoke leaves which are delicious at room temperature.