A ginger-citrus dip for vegetables

Make a quick vegetable dip by stirring a teaspoon of lemon juice and a quarter teaspoon of finely grated ginger into a quarter cup of plain yogurt. Add a little salt, then taste with the vegetable you plan to serve.

If the ginger pieces feel too coarse, strain a small amount of ginger juice and use that instead, starting with a few drops. Adjust slowly because the strength of the juice may differ from the grated root.

Set the dip out in a small bowl and keep any extra refrigerated. Cucumber, carrot, or pepper strips let you judge the dip without a complicated recipe around it. Tell guests it contains yogurt, and use a separate serving spoon so the bowl stays pleasant to share.