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Serves: 16
Total Calories: 450.278
Prep time: 8 minutes
Cook time: n/a
Total time: 8 minutes

2 cups nonfat plain yogurt
1/2 cucumber peeled, seeded, and shredded
2 large cloves garlic minced
1/2 teaspoon dill weed
1/4 teaspoon salt
2 teaspoons lemon juice
1 teaspoon olive oil
6 cups any combination of fresh vegetables

1. 12 to 24 hours before serving: Line a strainer with a paper coffee filter or cheesecloth. Place over a bowl. Spoon yogurt into coffee filter, cover and refrigerate for 12 to 24 hours. Yogurt will now be thick. Discard the collected liquid beneath or use it in soups or breads. Remove yogurt from the filter and place in a small bowl.
2. 1 hour before serving: Mix remaining ingredients (minus veggies) into yogurt.
3. Serve with a variety of fresh vegetables like: fresh green beans (lightly steamed), green, red or yellow peppers, carrots, celery, zucchini, yellow squash, tomatoes, cucumbers, radishes, broccoli and cauliflower. Also delicious with pita triangles and Bagel Chips.

Nutritional Facts:

Serves: 16
Total Calories: 450.278
Calories from Fat: 40

More Recipes from the Lickety Split Meals Cookbook:
Benito Bean Dip
7-Layer Bean Dip
Oklahoma Bean Dip
Herbed Salmon Spread
Holiday Crab Dip
Bagel Chips
Spinach Dip in Pumpernickel
South of the Border Roll Ups
Simple Tofu Bites
Tzatziki and Vegetables
Marinated Sesame Chicken Kabobs
Zippy Zonya Mexi Mix