Airplane Snacks: Veggies and Dip on the go

by Rachael Ray Show Staff 7:00 AM, January 19, 2011

Aired January 19, 2011

Serves HASH(0x4a9cec0)
2 cups non-fat, 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, red and yellow bell peppers cut into sticks

Mix yogurt with lemon juice, dill, garlic, some salt and pepper. Pour the dip into a to-go container. Stack veggies vertically in another container so they fit with the lid on and you can take it with you!