As delicious as vegetables are on their own, something transformative and magical happens when fresh veggies and dip come together. We all know that dips can pack a caloric and fat punch to your diet, faster than you can finish a serving of celery and carrots. Dips with yogurt as a base retain all the texture and flavor of sour cream-based dips, but are lower in fat, higher in protein, and have the added benefit of gut-healthy probiotics. This dip is a crunchy, creamy, and dreamy way to begin a soirée.

Ingredients

• 1 cup Pistachios, roasted, unsalted
• 3 Green Onions
• ¹/₄ cup Vinegar, white wine
• 1 cup Greek Yogurt, plain, non-fat
• 3 tbsp Lemon Juice
• ¹/₄ cup Parsley
• 2 Garlic, clove
• ¹/₂ tsp Sea Salt
• ¹/₄ tsp Black Pepper, ground

Directions

1. Add all but 5 to 10 toasted pistachios into the NutriBullet Tall Cup, along with the remaining ingredients and blend until the nuts are chopped and other ingredients are smooth and creamy.
2. Spoon into a dip bowl and chop the remaining pistachios to sprinkle on top of the dip.
3. Serve chilled with such crudité as endive, squash, carrots, and snap peas for a colorful and nutritious presentation.
4. Enjoy!