recipe

Airplane Snacks: Veggies and Dip on the go

Aired January 19, 2011

Ingredients
2 cups non-fat, Greek-style yogurt
Juice of 1 lemon
1 tablespoon fresh dill, chopped
1 clove garlic, grated
Salt and pepper
Assorted veggies for dipping that will fit upright in a to-go container, such as carrots, celery, red and yellow bell peppers cut into sticks
Preparation

Mix yogurt with lemon juice, dill, garlic, some salt and pepper. Pour the dip into a to-go container. Stack veggies vertically in another container so they fit with the lid on and you can take it with you!

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