Creamy Herb Dip with Crudités

This is a great dip to make if you have a kitchen herb garden; swap in other fresh herbs such as thyme, tarragon or basil. Serve it with a platter of raw vegetables for a tasty and beautiful appetizer. The dip can be prepared a day in advance and stored in the refrigerator.

 

Creamy Herb Dip with Crudités

 

5 oz. (155 g.) fresh goat cheese

1/2 cup (4 oz./125 g.) plain low-fat yogurt

1 Tbs. chopped fresh dill

1 Tbs. chopped fresh flat-leaf parsley

1 tsp. fresh lemon juice

1/4 tsp. sea salt

Freshly ground pepper, to taste

3 large radishes, thinly sliced

3 small raw golden beets, thinly sliced

1/2 lb. (250 g.) sugar snap peas, trimmed

2 bunches small carrots, trimmed and peeled

 

In a blender or food processor, whirl the goat cheese, yogurt, dill, parsley and lemon juice until smooth. Season with the salt and pepper. Transfer the dip to a bowl.

 

Arrange the radishes, beets, sugar snap peas and carrots on a platter or serving board. Place the bowl of dip on the platter and serve immediately. Makes about 1 cup (8 oz./250 g.) dip; serves 6.

 

Make fresh, nutritious, home-cooked meals easier than ever with our cookbook Healthy in a Hurry, by Karen Ansel & Charity Ferreira.