Veggie dip trio

Prep Time: 15 mins
No of Serves: 4

Recipe courtesy of Jalna

Ingredients

Dips:

  • 1 ½ cups Jalna Greek Natural Yoghourt
  • ¼  cup tahini
  • ½  avocado, mashed
  • ¼ cup shredded cucumber
  • 2 tablespoons freshly chopped dill

Vegetables:

  • 1 carrot, washed and sliced into long thin sticks
  • 1 cucumber, washed and sliced into rounds
  • Handful of snow peas, washed and trimmed
  • 1 red capsicum, washed and cut into long wide scoops
  • Handful of cherry tomatoes, washed and cut in half
  • 120g reduced-fat cheese block cut into sticks

Nutrition Information (per serve)

Energy 1765 kJ (422 calories)
Protein 19g
Total Fat 31g
Carbohydrates 12.8g
Saturated Fat 13g
Sugars 12.6g
Dietary Fibre 6.5g
Sodium 276mg

Method

Bowl 1: Whisk 1/2 cup yoghourt with tahini until smooth.

Bowl 2: Mash avocado with 1/2 cup yoghourt until smooth.

Bowl 3: Stir dill and cucumber into remaining 1/2 cup yoghourt.

On a large platter, arrange the vegetables around the 3 dips and serve.

 

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