Who doesn’t love a good dip? Tasty, healthy and versatile, this Moroccan Dip with vegetable sticks is great for a snack to share or to store and dip into when you’re feeling peckish between meals!
DOWNLOAD MATY’S MENU – WEEK 8 | DOWNLOAD MATY’S MENU WEEK 8 SHOPPING LIST
2-4 SERVINGS
INGREDIENTS:
- ½ cucumber, cut into sticks
- 4 celery stalks, cut into sticks
- 2 carrots, grated
- 1 tsp. olive oil
- 2 ½ cups natural Greek yoghurt
- 1 garlic clove, crushed
- Pinch cumin
- Pinch turmeric
- Himalayan pink salt
METHOD:
- Cut cucumber and celery into sticks
- Saute carrots, cumin, turmeric, olive oil in a saucepan on medium-high heat for around 5 minutes
- Transfer the cooked carrots into a bowl and add the yoghurt, garlic and a pinch of salt (to taste) and mix well
- Serve dip with vegetable sticks on the side for dipping!
TIP: You can store your dip for a day or two in the fridge and cut any vegetable you like to dip in it (capsicum can be good too).
If you’re looking for personalised diet advice, our qualified dietician is here to help. Request a consultation via our contact page here.
Comments are closed.