Open the yogurt and dump it into the work bowl of the food processor. do not throw away the container.

Break a clove of garlic off of the garlic head. Peel the garlic clove. Rinse it under cold water. Cut the clove into four pieces and put it into work bowl.

Wash a small bunch of parsley. Break the curly leaves off of the stems and smoosh them into the tablespoon until the spoon is full. Put the parsley into the work bowl.

Wash the sprig of dill. Break off two little branches of dill clusters from your sprig some sprigs have two, three or four little clusters on them. Put the two clusters of dill into the work bowl.

Measure teaspoon of dried onion powder into the work bowl.

Measure teaspoon of mustard into the work bowl.

Measure teaspoon of salt into the work bowl.

Measure 1/8 teaspoon of pepper into the work bowl.

Put the lid on the food processor and turn it on for about 30 seconds until everything is blended together. Carefully pour the dip back into the yogurt container, being careful not to let the blade slip out. Cover the container and put it in the refrigerator for at least an hour.

Eat the dip with the veggie sticks and cherry tomatoes.

Keep the dip for up to five days.

Children should be supervised by an adult.