Raw Veggies with Yogurt Dip

cut vegetables

Makes 6 servings


  • 1 cup nonfat plain yogurt
  • 1 package ranch dressing mix
  • 4 ounces baby carrots
  • 1 head broccoli
  • 2 green or red bell peppers


  1. Wash hands and surfaces.
  2. Wash vegetables.
  3. Cut broccoli into florets and peppers into strips.
  4. Mix yogurt with ranch dressing mix in a medium bowl.
  5. Place vegetables and dip on a plate and enjoy.
  6. Refrigerate leftovers immediately.

© 2024 North Carolina Cooperative Extension
Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)