Veggie Dipping Platter

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Makes 4 servings


1/2 cucumber

1/2 zucchini

1 baby squash

1 tomato

4 carrots

1/4 cup plain, Greek-style yogurt

1/4 cup fresh farmers market goat cheese

3 pieces swiss chard

1/2 cup assorted fresh local berries


Cut cucumber, zucchini, and squash into 1/2-inch thick rounds. Cut tomato into wedges. Cut carrots in half. Combine cheese and yogurt and mix into a dip.


Arrange swiss chard, chopped vegetables, berries and goat cheese/strained yogurt mixture on a platter and serve.


Per serving: 88 calories, 2 grams fat, 1 grams saturated fat, 157 mg sodium, 15 grams carbohydrate, 5 grams fiber, 9 grams sugar, 35 grams protein.

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