This recipe comes to us from the students of Georgia State University’s School of Nutrition and works well as an appetizer, a dip to serve with any seasonal veggies. Instead of the conventional platter of baby carrots, cherry tomatoes, and celery, why not mix it up and opt for the interesting flavors of winter veggies – sweet, spicy, earthy, and even a little bitter. We suggest carrots, a variety of radishes (black, watermelon and daikon), turnips, kohlrabi, and potatoes, with green onions to garnish it all.
Greek Yogurt Ranch Dip
- 1 cup plain Greek yogurt
- 1/2 teaspoon dried chives (or 1 1/2 teaspoons fresh chives)
- 3/4 teaspoon dried parsley
- 1/4 teaspoon dried dill weed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/8 teaspoon sea salt
Mix all ingredients together, season with salt and pepper to taste, and serve chilled.
Winter Veggie Serving Suggestions
Carrots: clean and serve raw OR blanche in salted, boiling water until tender crisp (just a few minutes, so be sure to watch and taste), cool in an ice bath, and dry to serve.
Black radishes, watermelon radishes, turnips: remove the tops, clean and slice into wedges.
Daikon radishes: clean, cut longways into wedges.
Kohlrabi: clean, peel (with a regular vegetable peeler), and cut into thick planks (1/2″ by 2″).
Potatoes: clean and blanche in a pot of salted, boiling water until tender. Chop into big wedges. OR if you’re feeling adventurous, make your own potato chips!
Green onions: slice into thin rings and use to garnish the bowl of dip OR the entire serving platter.
Plating idea – rinse and dry the greens from radishes, turnips, kohlrabi and carrots and use them to create a bed of greens below veggies and dip on the plate.