Cold Roasted Veggies With Herbed Yogurt Dip Recipes

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GREEK YOGURT DIP



Greek Yogurt Dip image

This easy Yogurt Dip is made with a few ingredients and can be put together in just 5 minutes. It is fresh, creamy and flavorful, perfect to enjoy with veggies, fries or as a topping for kebabs.

Provided by Meeta Arora

Categories     Side Dish

Time 5m

Number Of Ingredients 7

1 cup Yogurt (plain full-fat, can also use greek yogurt )
1/4 teaspoon Garlic powder
1/4 teaspoon Onion powder
1/4 teaspoon Salt
1 teaspoon Thyme (I used dried )
1 teaspoon Olive Oil
1 teaspoon Lime juice

Steps:

  • Take a cup of yogurt and whisk it.
  • Add garlic powder, onion powder, and thyme to the yogurt.
  • Then add salt to taste along with a pinch of pepper. Add olive oil and lime juice. Whisk all the ingredients together until they become creamy.
  • Enjoy this creamy healthy yogurt dip!

Nutrition Facts : Calories 98 kcal, Carbohydrate 6 g, Protein 3 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 620 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

COLD ROASTED VEGGIES WITH HERBED YOGURT DIP



Cold Roasted Veggies with Herbed Yogurt Dip image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

2 cups plain Greek yogurt
3 tablespoons finely chopped fresh mint
3 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh dill
2 cloves garlic, grated
Zest of 1 lemon plus juice of 1/2 lemon
Kosher salt and freshly ground black pepper
5 parsnips, cut into sticks
3 carrots, cut into sticks
2 zucchini, cut into sticks
2 red onions, cut into quarters
1/2 cup olive oil
Kosher salt and freshly ground black pepper

Steps:

  • For the herbed yogurt dip: Combine the yogurt, mint, parsley, dill, garlic, lemon zest and juice, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl and mix well; taste to check the seasonings. Cover with plastic wrap and refrigerate until ready to serve.
  • For the roasted veggies: Preheat the oven to 475 degrees F.
  • Arrange the parsnips and carrots on a baking sheet in a single layer. Arrange the zucchini and onions on a second baking sheet in a single layer. Drizzle both with the olive oil and sprinkle with salt and pepper.
  • Roast the parsnips and carrots until lightly browned but still firm, about 10 minutes, roast the zucchini and onions until lightly browned but not soggy, 7 to 8 minutes. Transfer to a ziptop bag and refrigerate until cold.
  • Serve the roasted veggies cold with the herbed yogurt dip.

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