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Tangy and fresh, this dip pairs perfectly with raw veggies for a low calorie snack.

Body+Soul, March 2010

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Servings:
1
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Ingredients

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Directions

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  • Season 1/4 cup low-fat yogurt with salt, pepper, 1/2 teaspoon lemon juice, 1 tablespoon chopped fresh herbs (dill, basil, cilantro), and 1/4 teaspoon lemon zest. Serve with raw vegetables.

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Cook's Notes

If you can't find fresh herbs, a few pinches of dried oregano will add some Greek flair to this dip.

Variations

Chopped fresh herbs can be replaced with a few pinches of dried oregano.

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