skish
IT

Herb yogurt dip with raw vegetables

Greek yogurt with chives, parsley and mint, served with seasonal vegetables.

  • 8 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Herb yogurt dip with raw vegetables

Per serving

Calories
113 kcal
Protein
14 g
Carbohydrates
13.3 g
Fat
0.9 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Nonfat Greek yogurt120 g
  • Carrots1
  • Zucchini100 g
  • Chivesto taste
  • Parsleyto taste
  • Saltto taste
  • Black pepperto taste

Contains: lactose,

In season: May – September

Method

  1. Wash and dry the parsley and chives; finely chop the parsley and snip the chives with scissors.
  2. Stir the herbs into the Greek yoghurt in a small bowl with a pinch of salt and a grind of black pepper.
  3. Peel the carrot, wash the courgette, trim both and cut them into sticks about 8 cm long.
  4. Serve the vegetables with the yoghurt dip.

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