Aired January 19, 2011
- 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
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!