Crudites With Herbed Paneer And Yogurt Dip Vegetable crudites served with delicious herbed paneer and yogurt dip. By Sanjeev Kapoor 02 Jun 2016 in Recipes Course New Update Main Ingredients Carrots, Cucumber Cuisine Fusion Course Salads Prep Time 11-15 minutes Cook time 6-10 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Advertisment Ingredients list for Crudites With Herbed Paneer And Yogurt Dip 1 large Carrots cut into fingers 1 large Cucumber cut into fingers 6-8 Babycorn blanched 1 small Radish cut into fingers 2 Tomatoes quartered 3/4 cup Paneer (cottage cheese) grated 3/4 cup Hung yogurt 1 tablespoon Fresh parsley chopped to taste Salt 1/2 tablespoon Olive oil 1 tablespoon burnt garlic chopped Method Advertisment Arrange the cut vegetables on a serving platter and place in a refrigerator to chill. For the dip, process paneer, yogurt, parsley and salt in a blender for two minutes till smooth. Transfer the mixture to a serving bowl. Pour olive oil over and sprinkle with burnt garlic Serve with the chilled crudités (raw vegetable fingers). Nutrition Info Calories 773 Carbohydrates 69.8 Protein 35.7 Fat 39.1 Other Fiber 12.6 gm #Carrots #Cucumber #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article