Crudités with Artichoke Goat Cheese Dip and Red Pepper Feta Hummus


  1. In a food processor, combine the goat cheese, artichoke quarters, yogurt, garlic powder, salt, pepper and chili powder. Puree until smooth. Place in a serving bowl.
  2. In a food processor, combine the feta and hummus. Puree until smooth. Place in a serving bowl.
  3. Cut the carrots, peppers and celery into strips.
  4. Cut the snap peas in half lengthwise.
  5. Arrange the vegetables in groups on a serving platter, serve with the dips.

Recipe Courtesy of Chef Michelle,
ALDI Test Kitchen


4 ounces Specially Selected Plain Goat Cheese Log

12 ounces Tuscan Garden Artichoke Quarters in Water, drained

1 cup Friendly Farms Plain Nonfat Greek Yogurt

½ teaspoon Stonemill Essentials Garlic Powder

½ teaspoon Stonemill Essentials Iodized Salt

¼ teaspoon Stonemill Essentials Ground Black Pepper

2 pinches Stonemill Essentials Chili Powder

5 ounces Specially Selected Feta Cheese Crumbles

10 ounces Little Salad Bar Red Pepper Hummus

1 carrot, peeled

1 red bell pepper

1 yellow bell pepper

1 celery stick

5 sugar snap peas

½ cup cherry tomatoes

Prep Time:
15 minutes

Total Time:
15 minutes

1 cup each dipping sauce