Lo-Cal Summer Dip - cooking recipe

Ingredients

1 (8 oz.) carton reduced-fat sour cream
1 c. plain nonfat yogurt
1 (1.4 oz.) envelope vegetable soup mix
2 tsp. chopped fresh dill

Preparation

Combine ingredients.
Cover and refrigerate 6 hours.
Serve with assorted fresh vegetables.
Yield: 2 1/4 cups.