Onion Dip with Greek Yogurt (Use it/Lose it day 3)

So far, so good! We've got plenty of food and haven't had to get too creative. Here's what was on the menu for day three:

Breakfast: Blueberry Buttermilk Bread; vanilla yogurt with blueberries; milk


Lunch: Boiled Water; apple wedges with peanut butter


Dinner: Beef Stir Fry over Rice (used the flank steak from the freezer, the Meyer lemons (called them "oranges") in my produce bin, the Green Giant teriyaki vegetables from the freezer, some fresh broccoli, onions, soy sauce, ginger, and cornstarch to make this)


Snack: Onion Dip with cucumber slices and raw broccoli (recipe follows)

Onion Dip - 1 Points Plus value per serving
Serves 12

What You Need:

• 1 cup minced onion
• 2 cups plain low-fat Greek yogurt)
• 1/4 cup chopped parsley
• 1/4 cup chopped chives
• salt and pepper to taste

How it's Done:

1. Combine all the ingredients in a bowl. Cover and chill overnight (or all day).
2. Serve with veggie sticks, crackers, bread cubes...whatever!