Cucumber Yogurt Dip

Description
This Greek-style dip with vegetables makes a colorful party platter. Serve with baked pita chips or whole wheat pita bread.
 * Fruits and Veggies Matter, Adult Recipe Cards by the US Centers for Disease Control and Prevention, public domain government resource—original source of recipe
 * Cook Time: 15 minutes
 * Serves: 6

Ingredients

 * 2 cups plain low-fat yogurt
 * 2 large cucumber, peeled, seeded, and grated
 * ½ cup nonfat sour cream
 * 1 tbsp lemon juice
 * 1 tbsp fresh dill
 * 1 garlic cloves, chopped
 * 1 cup cherry tomatoes
 * 1 cup broccoli florets
 * 1 cup baby carrots

Directions

 * 1) Peel, seed, and grate one cucumber. Slice other cucumber and set aside.
 * 2) Mix yogurt, grated cucumber, sour cream, lemon juice, dill, and garlic in a serving bowl. Chill for 1 hour.
 * 3) Arrange tomatoes, cucumbers, broccoli, and cucumber on a colorful platter. Serve with cucumber dip.

Tips

 * Cucumber dip can be made a day ahead. Keep in the refrigerator.
 * Add other fresh cut vegetables, such as radishes, asparagus, cauliflower, or zucchini.