This dip is robust and oh-so-good. It tastes best with raw vegetables or crackers. Or try it with hot mozzarella sticks.

1 medium cucumber, peeled, halved lengthwise, seeded and cut into 1-inch pieces.
1/4 cup chopped fresh parsley
1 medium scallion, thinly sliced
1/4 cup plain yogurt
2 tbsp fresh lemon juice
1 garlic clove, crushed

1. Process all the ingredients in a food processor or blender until creamy and smooth.
2. Transfer dip to a bowl and cover with plastic wrap.
3. Store in refrigerator for at least 10 minutes before serving.

Makes 2 to 4 servings