Cucumber Yogurt Dip

So simple and comes together in a snap. A great dip for fresh vegetables.

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• 2  cups nonfat plain yogurt
• 1 (2 ounce) envelope  leek soup mix (Knorr)
• 3⁄4 cup  seeded peeled and chopped cucumber
• 1⁄4 cup  chopped fresh Italian parsley
• 2  tablespoons  chopped fresh dill (or 1 tablespoon dillweed)

Directions

1. In a medium bowl, mix together the yogurt and soup mix; stir to blend.
2. Add in the cucumber, parsley, and dill; fold in to combine.
3. Cover with plastic wrap and refrigerate for at least 2 hours and up to 8 hours.
4. Serve with a vegetable tray.