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Cool crudite veggies with a minted pea and yoghurt dip
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Total Time:
10 minutes
Create a vibrant and delicious homemade veggie dip with your favorite fresh vegetables. Enjoy dipping!
Ingredients:
  • 320 g fresh veg such as baby carrots, radishes, romaine lettuce, radicchio, young asparagus, celery

  • 200 ml fat-free natural yoghurt
  • 1-2 handfuls of fresh mint
  • 2 handfuls of fresh podded peas
  • 1 handful of Parmesan cheese freshly grated
  • ½ lemon
Instructions:
  • Start by selecting fresh baby carrots with their green tops attached and marbled pink and white radishes. Leave about an inch of the tops on the carrots and radishes, then scrub them clean. For the lettuces, opt for sweet varieties like cos and romaine for dipping, using the inner part and keeping the outer leaves for another time. Leave the stalk on and cut the lettuce into quarters. Consider adding more bitter lettuces like radicchio or endive for contrast. If you have young raw asparagus, it's a delightful addition. Avoid using raw cauliflower and broccoli. For the dip, blend yoghurt, mint leaves, peas, and Parmesan in a food processor. Adjust the seasoning with sea salt, black pepper, and lemon juice. Pour the dip into a bowl and serve alongside the prepared veggies on a large board or in a big bowl. Offer salt and pepper for individual seasoning preferences. Enjoy this communal and flavorful start to your meal!

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