Makes 1/2 cup dip, enough for 2 lunches

1/2 cup Greek-style yogurt

1/4 teaspoon minced garlic

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

1/2 teaspoon dried dill, or more if using fresh

1/4 teaspoon salt

Big crank of cracked pepper

6 or 8 fresh mini vegetables, such as Persian cucumbers, baby carrots or zucchini and cherry tomatoes

Combine all of the ingredients except the vegetables and mix well to combine. Refrigerate overnight, if possible, to let the flavor develop. Serve with vegetables for dunking.

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