crudités with yogurt dipping sauce…


One of my favorite new (opened this year) restaurants is Belga, a belgian cafe style in the heart of Union St. M took me here for my birthday and couldn’t wait to get back for round two with my girl’s night last weekend. I can’t get enough! This is the kind of place that begs you to pig out. There are so many amazing small plates you can order as well as delicious, hearty entrées (my favorite being the kielbasa). Another one I could eat over and over is the crudités with dill-chive yogurt. The veggies are served super crispy, almost ice cold, with the creamy, savory yogurt being the perfect complement. Since San Francisco is having a heat wave right now (we’re famous for our Indian Summers), I was craving this healthy treat – so I made my own homemade version! Since M can’t have onions (chives are in the same family), I decided to create a fresh yogurt dipping sauce using parsley, dill and lemon juice. I hope you enjoy!

Crudités with yogurt dipping sauce.
  1. 1 (7-oz.) package of greek yogurt
  2. 1 tablespoon minced dill
  3. 1 tablespoon minced parsley
  4. Juice from one lemon
  5. Salt and pepper, to taste
  6. An assortment of your favorite vegetables
  1. In a bowl, mix together the yogurt, dill, parsley and lemon. Then add some salt and pepper to taste, cover and put it in the fridge for at least 20 minutes, so the flavors can meld together.
  2. Cut up your veggies and put back in your cold fridge (or freezer!) for a few minutes and serve chilled.
  3. Enjoy!
  1. This is the perfect appetizer to make for a party. You can make it early and keep it in the fridge until you are ready to serve.
Adapted from Belga
Adapted from Belga
Lair Cake.