Vegetable Dip – Mary Summers

Community Recipes

1 8-ounce carton plain yogurt

½ cup mayonnaise

1 teaspoon dried dill

½ teaspoon celery salt

1 teaspoon minced garlic

1 teaspoon fresh lemon juice

½ teaspoon granulated sugar

½ teaspoon fresh ground pepper

Whisk all ingredients together. Spoon into a container, cover and chill for 1 hour.

Serve with fresh cut vegetables.

Yield: 1 ½ cups