:max_bytes(150000):strip_icc()/martha-stewart-fried-chicken-180-d111035_vert-173e3c60cce241afb72c89611640faef.jpg)
Before the Thanksgiving feast, welcome guests and whet appetites with a relish tray -- including this Garden Veggie Dip, Herb-Marinated Olives, Pickled Carrots, and Smoky Almonds -- and a couple of classic gin cocktails (Negroni and Gibson).
Ingredients
-
8 ounces room-temperature Neufchatel cheese
-
1 cup low-fat plain Greek yogurt
-
3 finely grated medium carrots
-
2 thinly sliced scallions
-
2 finely diced stalks celery
-
1 teaspoon grated lemon zest plus 1 tablespoon juice
-
Salt and pepper
Directions
-
In a large bowl, combine cheese, yogurt, carrots, scallions, celery, and lemon zest and juice; season with salt and pepper. (To store, refrigerate in an airtight container, up to 3 days.)
Cook's Notes
These eats can be made ahead, so all you have to do day-of is add crunchy veggies and store-bought pickles.