Recipe courtesy of Chop Chop Magazine Chop Chop Magazine

Zesty dip turns carrots into something special. Of course, if you run out of carrots, you could use another favorite vegetable. Greek yogurt is thicker than regular yogurt, which is why Adam uses it here; you can get it at most supermarkets.

Serving Size

Serves 8

Time

10 minutes

Ingredients

• 2 cups plain low-fat Greek yogurt
• 1 small garlic clove, peeled and minced
• Juice and grated zest of 1 small scrubbed lemon or 3 – 4 tablespoons lemon juice
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• 1 bunch (or bag) baby carrots

Directions

1. Put the yogurt, garlic, lemon zest and juice and Parmesan cheese in the bowl and mix well.

2. Add salt and pepper until it tastes the way you like it. Dip the carrots in and enjoy!

Read about Chop Chop Magazine's visit to the White House Kitchen here.

See other recipes in this series:

• Orange Cranberry Seltzer
• Turkey Wrap with Lemony Hummus & Cheese
• Romaine Lettuce Roll-Ups
• Carrot Apple Soup
• Strawberry Banana Smoothie
• Pumpkin Loaf with Raisins & Dried Cherries