1-1/4 cup low-fat Greek yogurt
1 teaspoon minced fresh gingerroot
2 garlic cloves, minced
1 jalapeno pepper, seeded and minced
1/2 teaspoon ground cumin
Juice and freshly grated zest of 1 lime
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped fresh Italian flat-leaf parsley leaves br> 16 asparagus spears
4 carrots, cut in thick julienne
Place everything, except the asparagus and carrots, in a mixing bowl and gently combine.
Cover and refrigerate for at least 1/2 hour and up to 4 hours. Scoop up the dip with the asparagus and carrots.
Yield: 4 servings
Serving size: 1/4 cup (with 4 asparagus and 1 carrot)
Calories: 97; Total Fat: 1.8g; Saturated Fat: 1.1g; Cholesterol: 4mg Protein: 9g; Carbohydrate: 13.8g; Sodium: 69mg Fiber: 4g
Did You Know?
Insoluble fiber is found in lentils. Insoluble fiber speeds up the passage of food through the intestine and helps in improving regularity.
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