Yogurt Vegetable Dip

Yield: 3 cups of dip

Source: Midwest Dairy Association, accessed on 5/3/2004

2 cups plain low-fat yogurt

1 pkg. (10 oz.) frozen chopped spinach, thawed & drained

⅓ cup minced fresh onion

1 envelope (0.9 oz) Vegetable Recipe Soup Mix

Assorted raw vegetables for dipping

In a medium bowl, combine all ingredients (except raw vegetables for dipping). Cover and refrigerate until ready to serve.

Wash the vegetables under cold running water. Cut or break the vegetables into small bite-size pieces. Serve the vegetables with the dip. Try vegetables of all colors to improve the nutrition.