Vegetables With Creamy Garlic Sauce - cooking recipe

Ingredients

1 c. nonfat yogurt
6 cloves garlic, minced
1 Tbsp. olive oil
1 large artichoke, cooked and cooled
8 small potatoes, halved and steamed
1 c. carrot sticks, blanched
8 small beets, cooked and cooled
1 c. cooked chickpeas

Preparation

In a small bowl, fold together yogurt, garlic and oil. Transfer to a small serving bowl.
Arrange the artichoke, potatoes, carrots, beets and chickpeas on a large platter.
Serve the vegetables with sauce.
(Tear off artichoke leaves and dip in sauce.)