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All dilled out veggies and dip
A creamy dill dip that steps your veggie snacking game up a notch.
SERVES
4
TO
5
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 jalapeno, seeded and chopped
- 3 cloves garlic
- 3/4 cup chicken broth
- 1 cup fresh dill
- Juice of 1 lemon
- 1/2 cup sour cream
- 1/2 cup plain yogurt
- Salt and pepper to taste
- Carrots
- Celery
- Mini cucumbers
- Butter radishes
- Grape tomatoes
- Steamed fingerling potatoes
- Snap peas
- Red bell peppers
Directions
- In a small saucepan, heat olive oil on medium and add onion, jalapeño and garlic. Sauté until soft and translucent.
- Add chicken broth, and bring to the simmer. Cook for five to seven minutes, until almost all of the broth has evaporated and you are left with only a few tablespoons of liquid. Remove from heat, and allow to cool.
- In a blender add onion/broth mixture along with fresh dill, and lemon juice. Blend until smooth.
- In a bowl, mix together yogurt and sour cream, and fold in dill mixture. Season with salt and pepper to taste. Serve alongside your favourite veggies.
