• 2 cups baby carrots, washed
  • 3 zucchini, washed and sliced thin
  • 1 pint cherry or grape tomatoes
  • 1 box mushrooms, wiped clean, stems removed
  • 1/2 cup low-fat mayonnaise
  • 2 Tbsp water
  • 3 Tbsp finely chopped fresh chives
  • 3 Tbsp finely chopped fresh basil
  • 1 Tbsp finely chopped fresh thyme
  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2/3 cup nonfat Greek yogurt

Directions:

1. Arrange vegetables on a large platter. Cover and refrigerate.

2. In food processor, combine mayonnaise, water, chives, basil, thyme, oil, lemon juice, salt, and pepper. Process until smooth.

3. Transfer to a bowl. Blend in the yogurt. Refrigerate for at least 1 hour. Serve with vegetables.

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