Serves 4

Ingredients

For the Veggie Sticks
2 medium cucumbers, cut into sticks
3 medium carrots, peeled and cut into sticks

For the Cranberry Sambal Dip
½ cup low-fat cream cheese
½ cup Greek yogurt (low-fat or fat-free)
½ cup dried cranberries (soaked in warm water for 5 minutes to soften, then drain)
4 small garlic cloves, finely minced
2 tsp sambal belacan (adjust to heat level)
2 tsp lemon juice
½ tsp sugar (optional) — depending on sweetness from cranberries
Pinch of salt

METHOD

To prepare the dip in a food processor or blender, combine softened dried cranberries, cream cheese, Greek yogurt, garlic, sambal belacan, lemon juice and salt. Blend until smooth or creamy. Transfer to a bowl and chill for 10 minutes. Wash and cut cucumbers and carrots into long sticks. Arrange on a plate with the dip. Garnish with dried cranberries or a sprinkle of chili flakes and serve.