Garden Veggie Dip


Before the Thanksgiving feast, welcome guests and whet appetites with a relish tray -- including this Garden Veggie Dip, Herb-Marinated Olives, Pickled Carrots, and Smoky Almonds -- and a couple of classic gin cocktails (Negroni and Gibson).


  • 8 ounces room-temperature Neufchatel cheese

  • 1 cup low-fat plain Greek yogurt

  • 3 finely grated medium carrots

  • 2 thinly sliced scallions

  • 2 finely diced stalks celery

  • 1 teaspoon grated lemon zest plus 1 tablespoon juice

  • Salt and pepper


  1. In a large bowl, combine cheese, yogurt, carrots, scallions, celery, and lemon zest and juice; season with salt and pepper. (To store, refrigerate in an airtight container, up to 3 days.)


Cook's Notes

These eats can be made ahead, so all you have to do day-of is add crunchy veggies and store-bought pickles.

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