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


Ingredient Checklist


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.

  • 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; 6 g total fat; 4 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 8 mg cholesterol; 344 mg sodium. 374 mg potassium; 12 g carbohydrates; 3 g fiber; 6 g sugar; 5 g protein; 0 g trans fatty acid; 10233 IU vitamin a; 62 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 50 mcg folate; 0 mcg vitamin b12; 80 mg calcium; 2 mg iron;