2 cups plain, low-fat yogurt 2 large cucumbers 1/2 cup nonfat sour cream 1 tablespoon lemon juice 1 tablespoon fresh dill 1 garlic clove (chopped) 1 cup cherry tomatoes 1 cup broccoli florets 1 cup baby carrots


  1. Peel, seed, and grate one cucumber. Slice the other cucumber and set aside.
  2. In a medium serving bowl, mix the yogurt, grated cucumber, sour cream, lemon juice, dill, and garlic.
  3. Chill this mixture for 1 hour.
  4. Arrange tomatoes, cucumbers, broccoli, and carrots on a platter, and serve with the chilled dip.

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