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.
Source: Better Homes and Gardens
Credit: Andy Lyons
Refrigerate dip and vegetables in separate covered containers up to 3 days.
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.