

Greek Yogurt Beet Dip:
1 cup FAGE Total 0%, 2%, 5%, or BestSelf Plain
4 medium beets, washed and cut in half
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
1 ½ tablespoons maple syrup or agave
1 ½ teaspoon lemon juice
Salt and pepper to taste
Greek Yogurt Chickpea Dip:
1 cup cooked chickpeas
½ cup FAGE Total 0%, 2%, 5%, or BestSelf Plain
4 tablespoons extra-virgin olive oil
3 tablespoons apple cider vinegar or vinegar
1 teaspoon cumin
Salt and pepper to taste
Charcuterie Board Suggestions:
Asparagus
Watermelon radish or radish
Green and wax beans
Cherry tomato
Cucumber
Sugar snap peas
Cauliflower