Crudite with Hot Hatch Chile Greek Yogurt
By Chef Tom Fraker


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


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.

A colorful platter for any party.

Servings: 4 - 6