INGREDIENTS
Plenty of fresh vegetables for how many you need to serve. You can wash and chop all vegetables ahead of time and keep cold in baggies or plastic containers until time to serve.
celery
cherry tomatoes
sliced cucumbers
fresh broccoli
baby carrots
bell peppers for serving dip
18 oz
container 2% Greek yogurt
1 tsp
garlic powder
1
large shallot (about 2 tablespoons chopped)
1 tsp
dried parsley
1 tsp
dried dill
1/2 tsp
kosher salt
Pepper
1 16 ounce container
of light sour cream
1/3 cup
chopped chives
2 tsp
dried chopped onion
1 tsp
garlic powder
Salt