This simple-to-make dip, which is reminiscent of the herb and garlic cheese spread so ubiquitous at holiday parties, is great with chopped vegetables (or even potato chips, but don’t tell my mother). Use those listed, or try snap peas, celery, cucumbers or bell peppers. The best part? You don’t have to chop the herbs. 

Active time: 15 minutes

1 pint (16 ounces) 2 percent Greek-style yogurt

1 (3/4-ounce) package fresh dill

1 (3/4-ounce) package fresh chives

2 tsp. prechopped garlic (or 2 cloves, smashed)

½ tsp. kosher salt

¼ tsp. ground black pepper

1 pint grape tomatoes

2 cups prewashed baby carrots

2 cups broccoli florets

2 cups cauliflower florets

Scoop the yogurt into a large food processor bowl fitted with the blade attachment. Add dill (discarding big stems), chives (twist the bunch to tear into smaller pieces), garlic, salt and pepper. Whirl about 90 seconds, scraping sides with a rubber spatula halfway through.

Transfer dip to a sealable container and refrigerate until ready to serve, up to 5 days. To serve, stir dip, then pour into a bowl and serve with tomatoes, carrots, broccoli and cauliflower.