Amp up your kids’ school lunch with this spin on a classic dip.
brunch green onions, thinly sliced
clove garlic, chopped
nonfat Greek yogurt
Veggies, for serving
Pretzels, for serving
- Cook green onions and garlic in oil on medium until brown; let cool. Puree onion mixture with Greek yogurt, mayonnaise, lemon juice, paprika, and salt. Refrigerate until cold or up to 3 days. Serve with veggies or pretzels.
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