Baby Carrots and Confetti Dip Recipe | PBS Food

Baby Carrots and Confetti Dip

Recipe courtesy of Fizzy’s Lunch Lab

Fizzy’s Tip: If you can’t find Greek yogurt, place 1 cup of whole or low fat regular yogurt in a strainer or colander lined with muslin or a paper towel, and set the colander over a bowl. Refrigerate for 2 hours and discard the liquid in the bowl. If using a regular cucumber, remove the seeds before shredding.

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Yield: 1 cup

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    Ingredients

  • 1/2 cup shredded carrots
  • 1/2 cup shredded English cucumber
  • 1/2 cup whole milk Greek yogurt
  • 1/4 teaspoon minced or pressed garlic
  • Pinch kosher salt
  • 28 baby carrots

    Directions

  1. Whisk all the ingredients, except the baby carrots, together in a medium bowl until combined. Serve immediately with the baby carrots, or cover and refrigerate for up to 1 day.

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