Vegetable spears with yoghurt dip




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6 pcs carrots

2 pcs red bell peppers

2 pcs cucumber

8 pcs celery stick

875 g nature greek yogurt

1 tbsp dill weed, fresh, chopped

1 tbsp chives, fresh, chopped

1 pinch freshly ground black pepper

Active time 15 min

Ready in 30 min


  1. Wash the vegetables, then peel the carrots and the cucumbers.
  2. Cut everything into spears.
  3. Chop the dill and the chives.
  4. Mix the yoghurt with the herbs, then add the pinch of freshly ground pepper.
  5. Serve it immediately.

Nutrients (Per Person) These values are based on the recommended daily intake of a 2000 kCal diet

Energy (kcal) 239.29

Protein 25.84 g

Carbohydrate 32.56 g

Of which sugars 20.25 g

Fat 1.62 g

Of which saturates 0.33 g

Fibre 7.03 g

Sodium 235.39 mg

Good Points

High in Vitamin C

No Saturated Fat

Source of Folate

High in Phosporus

Source of Riboflavin