Ingredients

• 1/2 cup low-fat Greek yogurt
• 1/4 cup low-fat buttermilk
• 1/4 cup freshly grated Parmesan
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon onion powder
• 8 ounces baby carrots
• 8 ounces snap peas
• 1 English cucumber, sliced into 1/4-inch rounds
• 1 red bell pepper, halved, cored and sliced into 1/2-inch strips

Instructions

1. In a medium bowl, whisk together the yogurt, buttermilk, Parmesan, dill, garlic powder, salt and onion powder. Cover, and refrigerate for 1 hour to let the flavors mingle.
2. Nestle the carrots, snap peas, cucumbers and peppers in wheatgrass, or stand the veggies in small cups to make them easy for the kids to eat! Serve the dip alongside.