Every Sunday my family gets together for dinner, usually at my parents’ house. Kevin and I just got new furniture, so we offered to host dinner this week so that everyone could see the new stuff. I knew I wanted to make a pasta dish, but I wanted an appetizer to go with and I was having a hard time coming up with a recipe. I settled on a dip, but I didn’t want anything heavy or cheesy. I came across a few “loaded veggie dip” recipes, but wasn’t 100% happy with any of them, so I combined some components of a few different recipes and created my own. The base is garlic hummus and plain greek yogurt. I love how this creates a luxuriously creamy dip with very little fat. I layered some chopped veggies on top: red bell peppers, cucumber, tomato, and romaine lettuce. You could also add chopped red onion, black olives, or chopped radishes. I served the dip with sliced carrots, celery, and seasoned brown rice crackers. My whole family really enjoyed this dip. I made half the recipe and kept the other half of the base and the chopped veggies separate in the fridge to use later.
1 cup garlic hummus
1 cup plain greek yogurt
½ cup chopped red bell pepper
½ cup chopped cucumber
½ cup chopped roma tomato
½ cup chopped romaine lettuce
Combine hummus and yogurt in a small container. Top with chopped veggies. Serve with sliced vegetables and crackers.
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.