Veggies are always delicious and fun to eat, but this recipe makes them even more so with a confetti dip!
Ingredients
1/2 cup shredded carrots
1/2 cup shredded English cucumber
1/2 cup whole milk Greek yogurt
1/4 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.
