Some days it is simply too hot to cook and seemingly too hot to eat a square meal. Some summer days I will opt for a plate of cold fruit and veggies. This herbal cruditte dip is perfect for those exhausted moments.

This yogurt-cream cheese dip is flavored with parsley, chives and salad burnet (for a taste of cucumber).

INGREDIENTS

• 1/4 cup greek yogurt
• 1/4 cup cream cheese
• 1 tablespoon salad burnet, finely chopped
• 1 tablespoon chives, finely chopped
• 1 tablespoon parsley, finely chopped
• 1 small clove garlic, crushed
• Salt and pepper to taste

DIRECTIONS

1. In a small bowl blend yogurt and cream cheese with a rubber spatula.
2. Add chopped herbs and crushed garlic and stir to incorporate.
3. Salt and pepper to taste.
4. Serve with sliced vegetables, crackers or any cruditte favorites.