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Ingredients:
3 cloves garlic
1/4 cup plain low-fat or fat-free yogurt
1 tablespoon fresh lemon juice
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon pepper
1 (19-ounce) can chickpeas, drained

Directions:

1. Put all ingredients into a food processor and blend until smooth.
2. Serve at room temperature with pita chips, crackers, carrots, or broccoli.

Makes 4 servings
Source: CDC

This recipe scored 4 out of 5 skulls.

Ingredients:
2 cups plain low-fat or fat-free yogurt
2 large cucumbers, peeled, seeded, and grated
1/2 cup fat-free sour cream
1 tablespoon lemon juice
1 tablespoon fresh dill
1 garlic clove, chopped
1 cup cherry tomatoes
1 cup broccoli florets
1 cup baby carrots

Directions:

1. Peel, seed, and grate one cucumber. Slice other cucumber and set aside.
   
2. Mix yogurt, grated cucumber, sour cream, lemon juice, dill, and garlic in a serving bowl. Chill for 1 hour.
   
3. Arrange tomatoes, cucumbers, broccoli, and carrots on a colorful platter. Serve with cucumber dip.

Makes 6 servings
Source: CDC

This recipe scored 3 out of 5 skulls.

Ingredients:
1 apple, cored and sliced
1 banana, peeled and sliced into small circles
1 orange, peeled and divided
1/4 cup calcium-fortified orange juice
1 cup fat-free vanilla yogurt
1/2 teaspoon cinnamon

Directions:

1. Pour orange juice into a small bowl.
   
2. Dip the fruit pieces into juice. This prevents browning.
   
3. Arrange the fruit pieces on the serving plate.
   
4. Mix the yogurt and cinnamon in a small bowl for dipping.

Source: USDA, adapted from The Pennsylvania Nutrition Education Program

This recipe scored 5 out of 5 skulls.

Ingredients:
1 (8-ounce) container low-fat or fat-free vanilla yogurt
2 tablespoons grape juice
2 cups chopped or sliced fruit (such as nectarines, strawberries, or pears)

Directions:

1. Combine yogurt and juice in a small bowl. Mix well.
2. Serve fruit with dip.

Makes 4 servings.

Source: California Department of Public Health

This recipe scored 5 out of 5 skulls.

Ingredients:
1 cup low-fat cottage cheese
4 tablespoons low-fat or fat-free yogurt, plain
1 tablespoon chopped onion or chives
1 teaspoon dried parsley
1/4 teaspoon dried dill

Directions:

1. Place all the ingredients in a blender and blend thoroughly. 
   
2. Pour the mixture into a clean container, cover, and chill.
   
3. Serve on crackers or as a dip with fresh raw vegetables.

Source: USDA, adapted from Pennsylvania Nutrition Education Program

This recipe scored 4 out of 5 skulls.

Ingredients:
1 (8-ounce) container low-fat or fat-free lemon yogurt
1/2 cup unsweetened frozen raspberries
1 tablespoon raspberry jam

Directions:

1. Combine ingredients in a small mixing bowl. Mix well.
   
2. Enjoy as a dip for fresh, cut fruit.

Source: National Dairy Council

This recipe scored 4 out of 5 skulls.

Ingredients:
1 cup fat-free sour cream
1 cup fat-free plain yogurt
1 cup salsa

Directions:

Mix ingredients in serving dish or a container that can be covered and stored if not eating the dip right away.

TIP: Serve with baked tortilla chips or bite-sized vegetables.

Source: USDA, adapted from The Pennsylvania Nutrition Education Program

This recipe scored 5 out of 5 skulls.

Ingredients:
1 (8-ounce) container low-fat or fat-free vanilla yogurt
2 tablespoons calcium-fortified frozen orange juice concentrate, thawed
1 tablespoon lime juice
1 teaspoon brown sugar
2 cups chopped or sliced fruit (such as apples, bananas, or peaches)

Directions:

1. Combine yogurt, orange juice, lime juice, and brown sugar in a small bowl. Mix well.
2. Serve fruit with dip.

Makes 4 servings.

Source: California Department of Public Health

This recipe scored 3 out of 5 skulls.

Ingredients:
1 cup of fat-free plain yogurt
1 packet dry ranch dressing mix (can use dry herbs such as basil or garlic instead)

Directions:

Season the yogurt with the dressing mix or herbs. Serve with cut-up vegetables like carrot sticks or broccoli.

This recipe scored 5 out of 5 skulls.