Stefano Faita

Veggie cups and ranch dip

By In The Kitchen With Stefano Faita


1 1/2 cups plain yogurt or plain Greek yogurt
1/2 cup mayonnaise
1 garlic clove, minced
1 to 2 tbsp. finely chopped chives
1 tbsp. finely chopped dill
2 tbsp. finely chopped parsley
1 to 2 tsp. mustard powder
1 tbsp. liquid honey
1 to 2 tbsp. lemon juice
Salt and freshly ground pepper, to taste
Veggie sticks, such as cucumber, carrots, celery, bell peppers, and/or skewered grape tomatoes, for serving


For the Ranch Dip: Add yogurt, mayonnaise, garlic, chives, dill, parsley, mustard powder, honey, lemon juice, salt and pepper to a bowl. Whisk to combine. Taste and adjust seasoning. (Makes about 2 cups.)

Divide dip into 8 mini cups. Add veggie sticks to each cup and serve.

Yield: 8 servings.