Tangy Yogurt Vegetable Dip

http://teriskitchen.com/appetizers-recipes/tangy-yogurt-dip.html

Makes about 1 cup

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 Vegetable Crudites

Cherry tomatoes Celery sticks Carrot sticks Cucumber sticks

Asparagus Broccoli florets Scallions Bell pepper strips

Cauliflower florets Snow peas Cooked artichoke leaves

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.

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