Recipe · 12 min
Carrot Sticks with Green Goddess Yogurt Dip
- 12 min
- 2–6 servings
- 176 kcal / serving
Crisp carrot sticks pair with a bright green goddess yogurt dip that comes together quickly. The flavors stay fresh and the texture makes a satisfying, light weeknight snack.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ tbspcapers
- 3 mediumcarrots
- ¼ small pkgchives
- ¼ small bunchcilantro
- ½lemon
- ½ cupplain Greek yogurt
- lemons
From the pantry: black pepper, dill, dried, extra virgin olive oil, garlic powder, parsley flakes, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · hand or regular blender · measuring cups · measuring spoons · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 3 mediumcarrots
- ¼ small pkgchives
- ¼ small bunchcilantro
- ½lemon
- lemons
Dairy, eggs & chilled
- ½ cupplain Greek yogurt
Sauces, oils & condiments
- ½ tbspcapers
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| capers | ½ tbsp | 1 tbsp | 1 ½ tbsp |
| carrots | 3 medium | 6 medium | 9 medium |
| chives | ¼ small pkg | ½ small pkg | 1 small pkg |
| cilantro | ¼ small bunch | ½ small bunch | 1 small bunch |
| lemon | ½ | 1 | 1 ½ |
| plain Greek yogurt | ½ cup | 1 cup | 1 ½ cups |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse and dry all produce, then prepare the dip components.
- Juice half a lemon and pour the juice into the blender.
- Roughly chop the chives and add them to the blender.
- Shave cilantro leaves from the stems and add the leaves to the blender.
- To the blender, add yogurt, olive oil, capers, and the listed spices. Blend on high until smooth, adding water 1 teaspoon at a time if the mixture needs a drizzle-able consistency; set the dip aside.
- Peel, trim, and quarter the carrots lengthwise, then cut crosswise into 3-inch sticks.
- To serve, divide the carrot sticks and dip between plates and present for dipping.
Two tips
- Chop the chives and cilantro earlier in the day and refrigerate until ready to blend.
- Garnish the finished dip with a light dusting of parsley flakes for color before serving.
Nutrition per serving
- Calories
- 176 kcal
- Protein
- 8 g
- Carbs
- 14 g
- Fat
- 11 g
- Fiber
- 3 g
- Sodium
- 93 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
More like this
Cauliflower & Chickpea Coconut Curry with Couscous40 min · 2–6 servings
Cheeseburger Quesadilla with Pico de Gallo & Greek Yogurt40 min · 2–6 servings
Italian Stuffed Zucchini Boats with Ground Beef, Tomatoes & Mozzarella40 min · 2–6 servings
Pork Chops with Blackberry Sauce & Lemon Arugula Salad25 min · 2–6 servingsPLAN THE WEEK
One of 1,676 recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.