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Parmesan Yogurt Dip with Carrots

friday Parmesan Yogurt Dip with Carrots

courtesy of Chop Chop Magazine

Serving Size

8 Servings


10 minutes


  • 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


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.

Nutrition Facts

Food Group Analysis

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