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Veggie Forest with Parmesan Ranch Dip
Servings
12
Prep Time
15 minutes
Calories
0
Author:
Giada De Laurentiis
Ingredients
- 1/2 cup low-fat Greek yogurt
- 1/4 cup low-fat buttermilk
- 1/4 cup freshly grated Parmesan
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon onion powder
- 8 ounces baby carrots
- 8 ounces snap peas
- 1 English cucumber (sliced into 1/4-inch rounds)
- 1 red bell pepper (halved, cored and sliced into 1/2-inch strips)
Instructions
- As seen on: Giada's Holiday Handbook, Episode 6. Gingerbread House Party.
- In a medium bowl, whisk together the yogurt, buttermilk, Parmesan, dill, garlic powder, salt and onion powder. Cover, and refrigerate for 1 hour to let the flavors mingle.
- Nestle the carrots, snap peas, cucumbers and peppers in wheatgrass, or stand the veggies in small cups to make them easy for the kids to eat!
- Serve the dip alongside.
Nutrition
Nutrition
- Nutrition Serving Size
- 12
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 5 grams
- Protein
- 3 grams
- Fat
- 1 grams
- Saturated Fat
- 1 grams
- Cholestrol
- 3 milligrams
- Sodium
- 143 milligrams
- Fiber
- 1 grams
- Sugar
- 3 grams
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