VEGGIE DIP TRIO

Serves: 4 | Preparation: 15 minutes

Ingredients

Dips:

  • 1 ½ cups Greek Natural yoghurt
  • ¼ cup tahini
  • ½ avocado, mashed
  • ¼ cup shredded cucumber
  • 2 tablespoons freshly chopped dill

Vegetables:

  • 1 carrot, washed and sliced into long thin sticks
  • 1 cucumber, washed and sliced into rounds
  • Handful of snow peas, washed and trimmed
  • 1 red capsicum, washed and cut into long wide scoops
  • Handful of cherry tomatoes, washed and cut in half
  • 120g reduced-fat cheese block cut into sticks

Method

  1. Bowl 1: Whisk 1/2 cup yoghourt with tahini until smooth.
  2. Bowl 2: Mash avocado with 1/2 cup yoghourt until smooth.
  3. Bowl 3: Stir dill and cucumber into remaining 1/2 cup yoghourt.
  4. On a large platter, arrange the vegetables around the 3 dips and serve.

Recipe © Dietitians Association of Australia.