Indian Vegetable Dip 

When you’re entertaining in your home there is always a lot to do, and all that time prepping can be hard on your joints. Next time you need a quick and easy appetizer try this simple Indian dip that’s both flavorful and healthy. Serve it with veggies like hydrating cucumber rounds, vitamin C-packed bell peppers and antioxidant-rich carrots.  

To make this recipe you will need a sharp knife for chopping, a medium-sized serving bowl and a spoon for stirring and serving.  

Nutrition information (per serving)*: Total Fat (.2g); Carbohydrates (2g); Sodium (37mg); Sugar (1g); Fiber (0g); Cholesterol (1mg); Protein (3g) 

1 heaping cup of plain 0% milkfat Greek yogurt 

3/4 teaspoon cumin 

3/4 teaspoon garlic powder  

1/4 cup chopped cucumber  

Salt, a dash or to taste  

Chopped veggies or toasted naan bread

• Even Greek yogurt with 0% milkfat has a rich, creamy texture which makes it ideal for dips. It’s also an excellent source of protein, calcium, B-12 and potassium.  

• Munching on brightly colored veggies like carrots and red peppers is a great way to get a dose of antioxidants.  These orange- and red-hued vegetables get their distinctive color from carotenoids like beta-cryptoxanthin. Some research suggests eating more foods rich in beta-cryptoxanthin could reduce your risk of developing rheumatoid arthritis and other inflammatory conditions. 

• Naan is an oven-baked flatbread commonly served with food in various parts of Asia and the Indian subcontinent. Look for whole wheat varieties as a healthier option or serve with whole wheat pita bread instead.  

*Disclaimer: All nutritional information provided is approximate and based on USDA measurements. Actual amounts may vary based on exact ingredients used, how they are prepared and serving size.