Baby Carrots and Confetti Dip
Veggies are always yummy and fun to eat, but this recipe make them even more so with a confetti dip!
- ½ cup shredded carrots
- ½ cup shredded English cucumber
- ½ cup whole milk Greek yogurt
- ¼ 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.