Fresh Vegetables With Creamy Garlic Sauce - cooking recipe

Ingredients

1/2 c. nonfat yogurt
4 cloves garlic, minced
1 1/2 tsp. olive oil
1 small artichoke, cooked and cooled
1 c. new potatoes, halved and cooked
1 c. green beans, blanched
1 c. carrots (about 2 inches long), blanched
6 or 8 small beets, cooked and cooled
1/2 c. cooked chickpeas

Preparation

In a small bowl, combine yogurt, garlic and olive oil. Arrange remaining ingredients on a large platter.
Mound yogurt sauce in the center.
Serve at room temperature.
Serves 4.