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Airplane Snacks: Veggies and Dip on the go

Originally aired

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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