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Creamy Yogurt Basil Dip with zucchini sticks

Active Time: 20 minutes

Makes 6 servings

creamy yogurt.jpg


  • 1 1/2 cups full-fat unsweetened goat, sheep, or cow yogurt
  • ½ cup chopped scallions (about 3), white and green parts diced
  • ¼ cup lightly packed basil leaves, diced
  • Juice of 1 lemon
  • 1 tablespoon mustard (whole grain or Dijon)
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • ½ teaspoon fine sea salt
  • ¼ teaspoon fresh ground black pepper
  • Pinch smoked paprika (or to taste, optional)
  • 2 medium zucchinis


  1. Add all ingredients except zucchini to a mixing bowl and mix until incorporated.
  2. Transfer to an airtight container and store in the fridge.
  3. Cut the ends off of each zucchini. Cut in half cross wise. Cut each half in half lengthwise. Slice each quarter into 3-4 strips lengthwise. Store in an airtight container or zip lock bag in the fridge.
  4. To serve, place about 1/3 cup dip and 4-5 zucchini sticks into a to-go container.