- 3 cups low-fat plain yogurt, drained for 3 hours
- 1 (4 ounce) can chopped green chilies, drained
- 1/4 cup prepared Mexican salsa
- 1/4 cup finely chopped cilantro
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano leaves, crushed
- 1/4 cup finely chopped green onions
- 1 tablespoon lime juice
- 1/8 teaspoon salt
- Black pepper (optional)
- Tortilla chips (optional)
- 1 (13.5 ounce) package tortilla chips (optional)
- Cilantro leaves, for garnish
- 6 cups assorted snacking vegetables such as: baby carrots, cauliflower or broccoli flowerets, celery sticks, cherry tomatoes, cucumbers, zucchini sticks
- In a medium-sized bowl, combine the drained yogurt with all remaining ingredients, except salt and pepper. Allow to chill covered for 15 minutes or more. Before serving, adjust seasonings, if desired.
- Prepare all vegetables. Arrange on a large platter surrounding a medium-sized soup bowl. Optional: serve chips in a basket.
- When ready, spoon dip into center bowl, garnish with additional cilantro and serve. Enjoy!