Chef Tom Fraker
Crudite 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
-
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
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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