- 2 cups nonfat, 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 and red and yellow bell peppers, cut into sticks
Mix the yogurt with the lemon juice, dill, garlic and some salt and pepper. Pour the dip into a to-go container. Stack the veggies vertically in another container so that they will fit with the lid on and take them with you!
This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.