Greek Yogurt Ranch Dip with Vegetables

Ingredients

• 350 gplain 0% Greek yogurt
• 4 gfresh dill
• 6 gfresh parsley
• ¾ tspgarlic powder
• ¾ tsponion powder
• 2 tsplemon juice
• ¼ tspsalt
• ½ tspblack pepper
• 3¼medium carrots, sticks
• 200 gEnglish cucumber, sticks
• 1red bell pepper, strips
• 3stalks celery, sticks

Method

1. Wash and dry the dill and parsley, then chop them finely.

2. Stir the Greek yogurt with the herbs, garlic powder, onion powder, lemon juice, salt and pepper until smooth. Thin with 1 tbsp of water if you want it more dippable.

3. Cover and chill for at least 15 minutes so the dried spices soften and the flavour develops.

4. Cut the carrots, cucumber and celery into sticks and the red pepper into strips, and serve around the dip. The dip keeps 4 days in the fridge.

Storing and reheating

The dip keeps 5 days.