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Vegetable Crudités with Dill Tzatziki

Email Recipe  |   Print   Posted: November 07, 2008

Contributor: Ashley Hightower

+ Ingredients

Variety of sliced vegetables such as- red/yellow peppers, carrots, celery, asparagus, endive, zucchini, squash 

For Dill Tzatziki:

2 cups plain whole-milk yogurt

1 English cucumber, peeled and coarsely grated

1 t. kosher salt

¼ cup sour cream

1 T. minced fresh Italian parsley

1 T. white wine vinegar

1 T. fresh lemon juice

2 ½ t. minced fresh dill

1 ½ t. extra virgin olive oil

1 small garlic clove, minced

 

+ Directions
  • Rest a sieve in a bowl and spoon yogurt into sieve, cover and chill overnight
  • Toss cucumber and 1 t. salt in a bowl, let stand 1 hour, drain liquid and pat dry with paper towels
  • Transfer yogurt to bowl; discard liquid. Mix cucumber into yogurt. Mix in all remaining ingredients. Season with salt and pepper
  • Cover and chill up to 4 hours
Nutrition Facts:

Serving Size: 2 Tbsp. dip with vegetables
Calories: 17
Fat: 1 g
Cholesterol: 2 g
Protein: 0 g
Fiber: 0 g
Sodium: 83 mg
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