Ingredients

The following ingredients have 4 Servings
  • 1 cup chopped leafy herbs (such as chives, dill, tarragon, cilantro and/or basil)
  • 2 Tbsp chopped flat-leaf parsley
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp olive oil
  • 1 clove garlic, roughly chopped
  • 1 cup full-fat Greek yogurt or sour cream
  • ¼ tsp sea salt
  • Freshly ground black pepper, to taste
  • 1 cup baby carrots
  • 2 Persian cucumbers, sliced
  • 1 bunch radishes, halved
  • 1 cup cherry tomatoes, halved
  • ¼ lb baby potatoes, parboiled
  • 1 cup sugar snap peas

Instruction

  • Dip In a blender or a food processor, combine first 5 ingredients; blend or pulse until smooth. Transfer mixture to a serving bowl; stir in yogurt and salt. Taste, and add more salt and pepper as needed. Cover with plastic wrap; refrigerate up to 5 days. To serve Arrange vegetables on a platter or cheese board. Serve with dip.