10 easy on the cook Spring entertaining ideas
Dill-Yogurt Dip with Vegetables: Mash garlic with 1/2 teaspoon kosher salt. Stir in 2 cups Greek yogurt, 1/2 cup sour cream, 1/2 teaspoon grated lemon zest, 2 tablespoons lemon juice, 2 tablespoons fresh chopped dill and 1/4 cup chopped parsley. Refrigerate for 2 hours, or up to one day ahead of time. Serve with raw sugar snap peas, yellow bell pepper, cucumber and cherry tomatoes. Or use as a dip for baked pita chips.
