2 C plain yogurt, preferably not non-fat
2 C diced crisp mixed vegetables, diced (consider bell peppers, cucumbers, celery, radishes, jicama, fennel, tomato, or peas)
1 T coriander seeds
1 T cumin seeds
1/2 T fennel seeds
1 t salt
1/4 t cracked black pepper
In a small skillet, toast the coriander, fennel, and cumin until they are slightly darker and fragrant. Crush in a mortar and pestle and allow to cool.
Whisk the yogurt until very smooth. Fold in the vegetables, the toasted spices, and the salt and pepper. Allow flavors to blend before serving.