Cucumber Yogurt Dip

• 2 cups nonfat plain yogurt
• 1 (2 ounce) envelope leek soup mix (Knorr)
• 34 cup seeded peeled and chopped cucumber
• 14 cup chopped fresh Italian parsley
• 2 tablespoons chopped fresh dill (or 1 tablespoon dillweed)

1. In a medium bowl, mix together the yogurt and soup mix; stir to blend.
2. Add in the cucumber, parsley, and dill; fold in to combine.
3. Cover with plastic wrap and refrigerate for at least 2 hours and up to 8 hours.
4. Serve with a vegetable tray.

nonfat plain yogurt, leek soup mix, cucumber, fresh italian parsley, dill

Taken from www.food.com/recipe/cucumber-yogurt-dip-135018 (may not work)