Fresh Dill Yogurt Dip This creamy lowfat dip is perfect for a potluck. Surrounded by colorful veggies it looks as great as it tastes! Prep Time:20 min Start to Finish:20 min Makes:7 servings (1/4 cup each)  4 ratings   Rate this recipe
2 containers (6 oz each) Yoplait® Greek Fat Free plain yogurt 2 tablespoons chopped fresh dill weed or 2 teaspoons dried dill weed 1/3 cup diced red bell pepper 1/4 cup thinly sliced green onions (4 medium) 1/2 teaspoon salt 1/8 teaspoon ground red pepper (cayenne) 1 small garlic clove, minced 2 tablespoons diced red bell pepper 1 cup ready-to-eat baby-cut carrots 2 cups broccoli florets 1 medium cucumber, thinly sliced (2 cups) 1. In medium bowl, mix yogurt, dill, red bell pepper, green onions, salt, red pepper and garlic until well blended. Garnish with additional diced red bell pepper, if desired. 2. Serve with carrots, broccoli and cucumber slices. Do-Ahead Cut up the veggies in advance, and store in resealable plastic bags in the refrigerator. The dip can be made the day before it's served; just cover and refrigerate. Substitution Use any of your favorite fresh vegetables to serve with this dip. Try red or green bell peppers, celery, cauliflower or grape tomatoes.
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