Greek Yogurt Dip for Veggies
 
Prep time
Total time
 
Author:
Recipe type: Snacks
Serves: 1.5 cups
Ingredients
  • 4 ounces Neufchatel cheese
  • ½ cup plain 2% Greek yogurt
  • 1 medium zucchini
  • 1 large green onion
  • ¼ teaspoon minced fresh rosemary
  • ¼ teaspoon minced fresh thyme
  • 2 teaspoons lemon juice
  • Scant ⅛ of a teaspoon salt
For serving:
  • Sliced Vegetables
  • Blue Diamond Multi-Seed Artisan Nut Thins
Instructions
  1. Add 4 ounces of Neufchatel cheese to a mixing bowl (usually ½ of an 8 ounce package) along with the plain Greek yogurt. Let this mixture sit out to warm and soften while you prepare the other ingredients.
  2. Grate the zucchini over a different bowl. Using paper towels, squeeze excess moisture out of the zucchini until mostly dry. The remaining zucchini pulp should measure to around ½ cup.
  3. Mince the scallion and fresh herbs.
  4. Using a fork, mash together the Neufchatel cheese, Greek yogurt, and grated zucchini until combined. Add in the minced green onion and herbs.
  5. Squeeze 2 teaspoons of lemon juice into the mixture and add salt. Adjust seasonings as desired.
  6. Serve chilled with sliced fresh vegetables and Blue Diamond Multi-Seed Artisan Nut Thins.
Notes
You can find Neufchatel cheese next to cream cheese in the grocery store (sometimes it is marked as low fat cream cheese). This recipe will keep in the refrigerator for up to one week.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/07/31/greek-yogurt-dip/