1/2 cup plain greek yogurt
1 cup chopped mixed veggies
approx: 1 scallion
1/2 cucumber - seeds removed
2 large carrots - peeled
1/4 orange pepper
1/4 fresh lemon
Prepare all veggies and place in a food processor. Blend until just smooth. Be careful not to puree.
Measure sour cream and yogurt into a medium sized mixing bowl.
Fold in the veggies.
Squeeze the juice of 1/4 fresh lemon. Be careful not to add too much lemon or your dip will be runny:(
Mix, transfer to a serving bowl & garnish.
This dip works well with gluten-free chips, crackers or a fresh veggie platter!