Recipe description
July 12, 2026
Vegetable sticks with horseradish yogurt dip
Crunchy vegetable sticks with a probiotic horseradish yogurt dip
Easy Recipe
86%
General Gut Health Match
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We found the following allergens in the recipe ingredients: celery, milk, sulfites
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from a variety of vegetables.
- Includes herbs and horseradish providing polyphenols and flavor diversity.
- Contains yogurt with live cultures for probiotic potential and protein.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Carrot
2
piece
Cucumber
1
piece
Capsicum, red
1
piece
Celery
2
piece
Radish
4
piece
Yoghurt, Greek
1
cup
Horseradish
2
tablespoon
Lemon juice
1
tablespoon
Dill
1
tablespoon
Garlic
1
clove
Salt
0.25
teaspoon
Pepper
0.125
teaspoon
Instructions
1
Wash all vegetables thoroughly under cold running water. Pat dry with a clean kitchen towel.
2
Prepare the vegetable sticks: Peel carrots and cut into 10-12 cm long sticks. Cut cucumber lengthwise into quarters, then slice into similar length sticks. Remove seeds from red bell pepper and cut into strips. Cut celery stalks into sticks. Trim radishes and leave whole or cut into halves if large.
3
Make the horseradish yogurt dip: In a medium bowl, combine Greek yogurt, prepared horseradish, lemon juice, and finely minced garlic clove.
4
Finely chop fresh dill and add to the yogurt mixture. Season with salt and freshly ground black pepper. Mix well until all ingredients are fully combined.
5
Taste the dip and adjust seasoning if needed. For best flavor, cover and refrigerate for at least 15-20 minutes to allow flavors to meld.
6
Arrange the prepared vegetable sticks on a serving platter or plate. Place the horseradish yogurt dip in a small bowl in the center. Serve immediately or chill until ready to serve.
More Recipes For Your Gut
Nutrition
150 kcal
Calories
10 g
Protein
16 g
Carbohydrates
6 g
Fiber
5 g
Sugar
5 g
Fat
2 g
Saturated fat
0.8 g
Salt
FAQ
Is this recipe suitable for vegetarians or vegans?
Yes for vegetarians when using dairy yogurt. To make it vegan, substitute a plant-based yogurt and check that the horseradish product is dairy-free.
How should I store leftovers?
Keep the dip in an airtight container in the fridge; vegetables are best eaten fresh. The dip will keep about 2–3 days; cut vegetables are best within 1–2 days.
Can I adjust the spice level?
Yes. Reduce horseradish or omit the garlic to tame the heat.
Are there any common allergens?
Contains dairy (Greek yogurt) and garlic. For a vegan version, use plant-based yogurt; check horseradish ingredients for dairy or cross-contact.
How many servings does this make?
2 servings.
Can I substitute or add other vegetables?
Yes. Any sturdy vegetables like carrot, cucumber, bell pepper, celery, or radish work.
How long should the dip chill before serving?
Let the dip rest in the fridge for 15–20 minutes; for deeper flavor, 1–2 hours.
What’s the best way to plate this for a party?
Arrange vegetable sticks on a platter and place the dip in a small bowl in the center; keep chilled until serving.
Can I freeze the dip?
Not recommended; dairy-based yogurts don’t freeze well and texture can change.
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