Airplane Snacks: Veggies and Dip on the go
Keep your snacks exactly where they should be with this tip!
Ingredients
- 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
Yields:
Preparation
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!
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