Try this yogurt dip with fresh vegetables for a healthy party appetizer.
Fresh turnips can have a delicate flavor that is both sweet and spicy. Raw turnips cut into French-fry like strips make a great addition to a vegetable plate, and this Greek yogurt dip adds a creamy texture with a delightful kick.
During a November Rooted Community Health Vandy Cooks event, we had hakurei turnips from Bells Bend Farms in Nashville, Tennessee. Hakurei is a Japanese variety of turnip that is sweet and needs no cooking to help its flavor. We were also privileged to have Eric Wooldridge, farm manager of Bells Bend, join us and explain that Bells Bend Farms is located in one of the last bit of agricultural land areas in Davidson County. Bells Bend Farms works to preserve that land and its rich agrarian tradition of feeding the community by providing a vibrant Community Supported Agriculture program and hosting community square dances and other events.
- 1 cup plain, non-fat Greek yogurt
- 2 medium cloves garlic, minced
- ¼ teaspoon salt
- ½ teaspoon cayenne pepper
- ground black pepper, to taste
- 1 tablespoon chives, chopped
- In a bowl, mix together all ingredients until well combined.
- Taste and adjust seasoning if necessary.
- Chill before serving.
- Serve with assorted vegetables.
This post was written by John Compton, M.Div., program coordinator of Rooted Community Health. This initiative of Vanderbilt University Medical Center’s Center for Biomedical Ethics and Society seeks to engage partners across Vanderbilt and Middle Tennessee communities in service of ecological sustainability, health promotion and human flourishing.