Veggie and Dip Cups

Blanch the vegetables before adding to the herb-laced yogurt dip to maintain their color and keep a bit of crispness.

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  • Makes: 8 servings
  • Serving Size: about 3 Tbsp. dip
  • Makes: 1 3/4 cups dip
  • Total Time: 25 mins

Veggie and Dip Cups

Directions

  1. For the vegetables: Prepare an ice bath by filling a large bowl halfway with ice and water. Fill a 12-inch-deep skillet halfway up sides with water; add chopped garlic, peppercorns, and 1/2 tsp. salt. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Add carrots; cook 1 minute. Using a slotted spoon transfer carrots to ice bath to stop the cooking; drain. Repeat blanching process with asparagus.
  2. For the dip: In a medium bowl stir together yogurt, chives, olive oil, lemon zest and juice, minced garlic, 1/2 tsp. salt, and 1/2 tsp. black pepper. Serve dip with carrots and asparagus.

From the Test Kitchen

Make-Ahead Tip

Refrigerate dip and vegetables in separate covered containers up to 3 days.

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Nutrition Facts (Veggie and Dip Cups)

  • Per serving:
  • 118 kcal ,
  • 6 g fat
  • (4 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 8 mg chol. ,
  • 344 mg sodium ,
  • 12 g carb. ,
  • 3 g fiber ,
  • 6 g sugar ,
  • 5 g pro.
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