Vegetable Dip

This dip goes very well on a vegetable platter filled with cauliflower and broccoli florets, green and red pepper sticks, celery sticks and sliced radishes. You can also use this dip for vegetarian burgers, as well as vegetarian and meat falafels. There is no cooking time involved, but it is best to refrigerate the dip so that the flavours of the ingredients have time to fuse together

• Ready In: 5 mins
• Yields: 2 cups

Ingredients

• 1  cup mayonnaise
• 1⁄2 cup plain yogurt
• 1  tablespoon capers, chopped
• 2  tablespoons  jalapeno peppers, finely chopped
• 3⁄4 cup  shredded carrot (about 2 large)
• 1  tablespoon lemon zest, chopped
• 1⁄2 cup cherry tomatoes, seeded and finely chopped
• 4  green onions
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper (or more)

Directions

1. Add ingredients in a medium sized bowl, and mix well.
2. Refrigerate for up to 2 hours. Serve when ready.