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Creamy Herb Dip with Crudités

This is a great dip to make if you have a kitchen herb garden; swap in other fresh herbs such as thyme, tarragon or basil. Serve it with a platter of raw vegetables for a tasty and beautiful appetizer. The dip can be prepared a day in advance and stored in the refrigerator.

Ingredients:

  • 5 oz. fresh goat cheese
  • 1/2 cup plain low-fat yogurt
  • 1 Tbs. chopped fresh dill
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 1 tsp. fresh lemon juice
  • 1/4 tsp. sea salt
  • Freshly ground pepper, to taste
  • 3 large radishes, thinly sliced
  • 3 small raw golden beets, thinly sliced
  • 1/2 lb. sugar snap peas, trimmed
  • 2 bunches small carrots, trimmed and peeled

Directions:

In a blender or food processor, whirl the goat cheese, yogurt, dill, parsley and lemon juice until smooth. Season with the salt and pepper. Transfer the dip to a bowl.

Arrange the radishes, beets, sugar snap peas and carrots on a platter or serving board. Place the bowl of dip on the platter and serve immediately. Makes about 1 cup dip; serves 6.

Adapted from Williams-Sonoma Healthy in a Hurry, by Karen Ansel, MS, RD and Charity Ferreira (Weldon Owen, 2011).