½ cup (4 oz/125 g) plain whole-milk yogurt
2 tablespoons finely shredded English cucumber
½ teaspoon finely chopped fresh mint
1 teaspoon fresh lemon juice
In a bowl, stir together the yogurt, cucumber, mint, and lemon juice. Season to taste with salt.
Dip It: Try cooked broccoli florets or asparagus spears; halved cherry tomatoes; or whole-grain toast strips.
Store It: Refrigerate in an airtight container for up to 3 days.
Pack It: Pack the dip and dippers in separate covered containers.