- 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
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