Description
This creamy Greek Yogurt Vegetable Dip is perfect for serving with fresh vegetables.
Ingredients
Scale
- 1 1/2 cup plain Greek Yogurt
- 1/3 cup finely chopped green onion (mostly green parts)
- 1/2 cup sour cream
- 2 T tahini paste (at room temperature)
- 2 tsp. sesame oil (I used Asian Sesame Seed Oil)
- 1 tsp. Vege-Sal (or 1/2 tsp. salt)
Instructions
- If needed, put the Greek yogurt into a fine-mesh strainer and let it drain for 15 minutes or so.
- Finely chop the green onion.
- Whisk together the low-fat sour cream, tahini paste, sesame oil, and Vege-Sal (or salt).
- Mix in the strained Greek yogurt and finely chopped green onion.
- The dip can be served immediately or chilled a few hours or overnight.
- Serve Greek Yogurt Vegetable Dip with grape tomatoes and diagonally sliced cucumbers.
- Other vegetables that would taste good with this include sugar-snap peas, red or green bell pepper strips, broccoli, cauliflower, and celery.
Notes
- This dip can be made ahead of time for convenience.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg