Baby Carrots and Confetti Dip
Fizzy’s Tip: If you can’t find Greek yogurt, place 1 cup of whole or low fat regular yogurt in a strainer or colander lined with muslin or a paper towel, and set the colander over a bowl. Refrigerate for 2 hours and discard the liquid in the bowl. If using a regular cucumber, remove the seeds before shredding.
- 1/2 cup shredded carrots
- 1/2 cup shredded English cucumber
- 1/2 cup whole milk Greek yogurt
- 1/4 teaspoon minced or pressed garlic
- Pinch kosher salt
- 28 baby carrots
- Whisk all the ingredients, except the baby carrots, together in a medium bowl until combined. Serve immediately with the baby carrots, or cover and refrigerate for up to 1 day.