1 cup plain yogurt (Greek style is ideal), 1 tablespoon dried parsley, 1 teaspoon dried basil, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon salt, Veggies for dipping: carrots, bell pepper, celery, broccoli, cauliflower, cucumbers

1. Mix yogurt and spices until well combined. Place in fridge for at least 15 minutes to allow spices to bloom and flavors to intensify. 2. Taste and adjust seasoning as needed. 3. Cut desired veggies for dipping. Cut carrots and celery into sticks, cut bell pepper into strips, cut broccoli and cauliflower into bite size florets, and cucumbers into disks. 4. Store leftovers in fridge for up to one week.