Parmesan Yogurt Dip with Carrots

Zesty dip turns carrots into something special. Of course, if you run out of carrots, you could use another favorite vegetable. Greek yogurt is thicker than regular yogurt, which is why Adam uses it here; you can get it at most supermarkets. 

By Adam Collick

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Hands-on time: 10   |    Total time: 10   |    Makes: 8 Servings


Cutting board
Sharp knife (adult needed)
Zester or grater
Measuring cup
Mixing spoon


2 cup plain low-fat Greek yogurt
1 unit small garlic clove, peeled and minced
unit Juice and grated zest of 1 small scrubbed lemon
1⁄2 cup
unit salt and pepper to taste
1 bunch (or bag) baby carrots


Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.

  1. Put the yogurt, garlic, lemon zest and juice, and Parmesan cheese in the bowl and mix well.
  2. Add salt and pepper until it tastes the way you like it. Dip the carrots in and enjoy!