Courtesy of Shenandoah Growers

An easy dip for crudite or a simple dressing for crisp greens.  Serve over wedges of iceberg lettuce and garnish with bacon bits, diced tomato and blue cheese crumbles for an extra special treat.

6 tablespoons nonfat plain Greek-style yogurt
2 teaspoons fresh lemon juice
1 teaspoon raw honey
1 teaspoon Dijon mustard
1 teaspoon fresh parsley, chopped
1 teaspoon fresh dill, chopped
1 teaspoon lemon zest
Fresh ground black pepper, to taste

Combine all ingredients together in a small bowl and whisk until well blended. Refrigerate until serving or use immediately. Store in a sealed container in refrigerator for up to 5 days.