Crudite with Hot Hatch Chile Greek Yogurt

By ClaudiaJan

Ingredients

• For the Crudite:
• 1 Fresh Green Bell Pepper -- stemmed; seeded; cut into strips
• 2 Carrots -- ends trimmed; cut into sticks
• 1 bunch Celery -- ends trimmed; cut into sticks
• 6 Melissa's Baby Mini Cucumbers -- ends trimmed; cut into sticks
• 1 package Melissa's Baby Heirloom Tomatoes -- halved
• 1 stalk Broccoli -- florets only
• For the Greek Yogurt Dipping Sauce:
• 4 cups  Low Fat Greek Yogurt
• 2 tablespoons Melissa's "Don Enrique" Hot Hatch Chile Powder
• 1 pinch Kosher Salt

Details

Servings 4
Adapted from melissas.com

Preparation

Step 1

Directions

Arrange the vegetables on a serving tray and set aside.

In a mixing bowl, combine the dipping sauce ingredients. Transfer the dip to a serving bowl, add to the vegetable tray and serve. Makes about 4-6 servings.

Note
A colorful platter for any party.