As delicious as vegetables are on their own, something transformative and magical happens when fresh veggies and dip come together. We all know that dips can pack a caloric and fat punch to your diet, faster than you can finish a serving of celery and carrots. Dips with yogurt as a base retain all the texture and flavor of sour cream-based dips, but are lower in fat, higher in protein, and have the added benefit of gut-healthy probiotics. This dip is a crunchy, creamy, and dreamy way to begin a soirée.
Ingredients
-
1
cup
Pistachios, roasted, unsalted
-
3
Green Onions
-
1/4
cup
Vinegar, white wine
-
1
cup
Greek Yogurt, plain, non-fat
-
3
tbsp
Lemon Juice
-
1/4
cup
Parsley
-
2
Garlic, clove
-
1/2
tsp
Sea Salt
-
1/4
tsp
Black Pepper, ground
Directions
1
Add all but 5 to 10 toasted pistachios into the nutribullet Tall Cup, along with the remaining ingredients and blend until the nuts are chopped and other ingredients are smooth and creamy.
2
Spoon into a dip bowl and chop the remaining pistachios to sprinkle on top of the dip.
3
Serve chilled with such crudité as endive, squash, carrots, and snap peas for a colorful and nutritious presentation.