School lunch

Yogurt Veggie Dip

Children munch on more veggies when there's a tasty dip.


  • sieve and cheesecloth to drain yogurt
  • bowl on which to rest the sieve
  • plastic wrap
  • medium-sized mixing bowl
  • measuring cups and spoons
  • garlic press
  • mixing spoon
  • storage container


  • 2 cups (500 mL) container plain yogurt, gelatin-free, drained overnight
  • 1/2 Tbsp (7.5 mL) seasoning salt
  • 1 tsp (5 mL) minced garlic (about 2 cloves)
  • 1 tsp (5 mL) dried dill week
  • 1/2 tsp (2.5 mL) onion powder


  1. Place sieve, lined with damp paper towel or damp cheesecloth, into a bowl. Pour plain yogurt into sieve. Cover with plastic wrap. Put into refrigerator to drain overnight.
  2. In a medium-sized mixing bowl, stir together drained yogurt, seasoning salt, garlic, dill weed and onion powder. Mix until well blended.
  3. Transfer into plastic container with tight fitting lid. Can be stored in the refrigerator for up to one week.