Makes 2½ cups / This fresh and delectable dip can be made up to two days in advance. It's also great on sandwiches. Ingredient tip: Greek yogurt is nice and thick, but if you can't find it, use low-fat or whole-milk plain yogurt. Serving tip: Serve with crunchy fresh crudités, such as carrots, jicama, and radishes.

1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice
2 cups low-fat Greek yogurt
5 cloves garlic, minced
1 cup diced Kirby or English cucumber
3 tablespoons chopped fresh mint

Whisk oil and lemon juice in a medium bowl until emulsified. Slowly fold in yogurt, mixing thoroughly. Add garlic, cucumber, and mint; mix gently. Chill overnight.

PER SERVING (¼ cup): 54 cal, 32% fat cal, 2g fat, 0g sat fat, 3mg chol, 2g protein, 7g carb, 0g fiber, 25mg sodium