Yogurt Dill Dip

YOGURT DILL DIP
2 containers (6 oz each) Yoplait® Greek Fat Free plain yogurt
2 tablespoons chopped fresh dill weed or 2 teaspoons dried dill weed
1/3 cup diced red bell pepper
1/4 cup thinly sliced green onions (4 medium)
1/2 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
1 small garlic clove, minced
2 tablespoons diced red bell pepper
1 cup ready-to-eat baby-cut carrots
2 cups broccoli florets
1 medium cucumber, thinly sliced (2 cups)
In medium bowl, mix yogurt, dill, red bell pepper, green onions, salt, red pepper and garlic until well blended. Garnish with additional diced red bell pepper, if desired.
Serve with carrots, broccoli and cucumber slices.