Raw Vegetables with Herb and Lemon Dip
Ingredients
- 1 cup Greek yogurt
- 2 tablespoons Volcano Burst lemon juice
- 2 tablespoons dill (chopped)
- 2 tablespoons parsley (chopped)
- 1 clove garlic (minced)
- Salt and black pepper (to taste)
- Assorted raw vegetables (carrots, cucumber, bell peppers, celery, cherry tomatoes, etc.)
For the Dip:
For the Vegetables:
Instructions
In a mixing bowl, combine the Greek yogurt, Volcano Burst Lemon Juice, chopped fresh dill, chopped fresh parsley, minced garlic, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Taste the dip and adjust seasoning if necessary. If you prefer a stronger lemon flavor, you can add more Volcano Burst Lemon Juice to taste.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
- While the dip is chilling, prepare the raw vegetables by washing and cutting them into sticks or wedges.
- Once the dip is chilled and the vegetables are prepared, arrange them on a serving platter alongside the dip.
- Serve the raw vegetables with the herb and lemon dip as a healthy appetizer or snack.
Note
Enjoy dipping the crunchy vegetables into the flavorful lemon and herb-infused yogurt dip!
This recipe provides a specific amount of Volcano Burst Lemon Juice to ensure a balanced and refreshing flavor in the dip. Adjust the Volcano Burst Lemon Juice according to your taste preferences.