• 1 1/2  cups 
    Greek yogurt, or Yogurt Cheese (see recipe)
  • 3   tablespoons 
    chopped fresh dill
  • 2   tablespoons 
    chopped fresh mint
  • 2   tablespoons 
    chopped fresh chives
  • 1   tablespoon 
    lemon juice
  • 1 - 2   
    cloves garlic, mined
  • 1/2  teaspoon 
  • 1/2  
    seedless English cucumber, chopped (about 2 cups)
    Salt and cracked black pepper
    Fresh dill sprigs
    Assorted vegetable dippers; baby zucchini, baby carrots, tender young green beans, small radishes
Yogurt Cheese
  • 2   cups 
    plain yogurt

In bowl, stir together yogurt, dill, mint, chives, juice, garlic, and salt. Let stand 15 minutes or refrigerate up to 12 hours.
Before serving, stir in cucumber. Season with salt and black pepper. Top with dill sprig. Serve with assorted vegetables. Cover and refrigerate leftovers; stir well before serving.
Yogurt Cheese
Suspend small colander over bowl. Lime colander with three layers cotton cheesecloth or a paper coffee filter. Spoon in yogurt. (Use yogurt without gums, gelatin, or fillers to ensure whey and curd separate.) Cover with plastic wrap; refrigerate at least 24 hours. Discard liquid. Makes about 3 cups (24, 2 tablespoon servings).

Nutrition information
Per Serving: cal. (kcal) 21, Fat, total (g) 1, chol. (mg) 3, sat. fat (g) 1, carb. (g) 1, fiber (g) 0, pro. (g) 1, vit. A (IU) 97, vit. C (mg) 1, sodium (mg) 65, calcium (mg) 20, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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