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

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

total:
25 mins
Servings:
8
Yield:
1 3/4 cups dip
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make-Ahead Tip

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

Nutrition Facts

118 calories; fat 6g; cholesterol 8mg; saturated fat 4g; carbohydrates 12g; mono fat 1g; insoluble fiber 3g; sugars 6g; protein 5g; vitamin a 10232.5IU; vitamin c 61.7mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.4mg; vitamin b6 0.2mg; folate 50.1mcg; sodium 344mg; potassium 374mg; calcium 80mg; iron 1.6mg.
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