- Makes: 4
- Serving Size: 1 cup vegetables, 2 Tbsp. dip
- Preparation Time: 15 minutes
Ingredients
| 2 |
med. |
carrots, peeled |
| 1 |
small |
zucchini, trimmed, unpeeled |
| 1 |
small |
yellow squash, trimmed, unpeeled |
| 1/2 |
med. |
cucumber, peeled |
| Dip |
| 1/2 |
cup |
nonfat mayonnaise |
| 2 |
Tbsp. |
freshly grated Parmesan cheese |
| 1 |
Tbsp. |
Dijon mustard |
| 1/2 |
tsp. |
onion powder |
| 1/4 |
tsp. |
garlic powder |
| 1/4 |
tsp. |
kosher salt (optional) |
| 1/4 |
tsp. |
freshly ground black pepper |
Directions
Slice all vegetables with a crinkle cutter. Arrange the cut vegetables on a serving platter. In a small bowl, combine the remaining ingredients. Serve the dip with the vegetables.
