For the dip

1. 500 ml 2 cups carrots, sliced into rings
2. 250 ml 1 cup plain Greek yogurt
3. 15 ml 1 tbsp. fresh dill, chopped
4. 10 ml 2 tsp. honey
5. 5 ml 1 tsp. onion powder
6. 2 ml 1/2 tsp. garlic powder
7. salt and pepper, to taste

For the vegetable garnish

1. 1/2 cucumber, finely chopped
2. 125 ml 1/2 cup palm hearts, finely chopped
3. 30 ml 2 tbsp. fresh chives, chopped
4. 15 ml 1 tbsp. white vinegar
5. 15 ml 1 tbsp. olive oil
6. salt and pepper, to taste

For the pita chips

1. 60 ml 1/4 cup olive oil
2. 5 ml 1 tsp. onion powder
3. 2 ml 1/2 tsp. mild paprika
4. salt and pepper, to taste
5. 4 small pita breads