- 1 (17.6 ounce) container Greek yogurt
- 2 Tablespoons minced fresh parsley leaves (or 2 teaspoons dried parsley flakes)
- 1 Tablespoon dry minced onion flakes
- 1 teaspoon garlic salt
- 1 teaspoon dried dill weed
- ½ teaspoon paprika
In a bowl combine the yogurt and all the ingredients and mix until smooth. Refrigerate for an hour prior to serving. Serve with vegetable sticks.