Chef Tom Fraker
Crudité with Hot Hatch Chile Pepper Greek Yogurt
Category
Appetizer
Servings
4 - 6 servings
Prep Time
15 minutes
Cook Time
0 minutes
Author:
Chef Tom Fraker
A colorful platter for any party!
Ingredients
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1 Fresh Green Bell Pepper, stemmed; seeded; cut into strips
-
2 Carrots, ends trimmed; cut into sticks
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1 bunch Celery, ends trimmed; cut into sticks
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6 Melissa's Baby Mini Cucumbers, ends trimmed; cut into sticks
-
1 package Melissa's Baby Heirloom Tomatoes, halved
-
1 stalk Broccoli, florets only
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4 cups Low Fat Greek Yogurt
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2 tablespoons Melissa's "Don Enrique" Hot Hatch Pepper Powder
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1 pinch Kosher Salt
For the Crudite
For the Greek Yogurt Dipping Sauce
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.
Filed in:
Appetizer,
Baby Heirloom Tomatoes,
Bell Pepper,
Broccoli,
Carrots,
Celery,
Crudite with Hot Hatch Chile Pepper Greek Yogurt,
Crudites,
Hot Hatch Pepper Powder,
Mini Cucumbers,
Organic Bell Peppers,
Organic Broccoli,
Organic Carrots,
Organic Celery
