Some yogurt-based dips for vegetables include tzatziki sauce and yogurt dipping sauce. To make tzatziki, lay two layers of cheesecloth on the bottom of a colander, and set the colander inside a larger bowl. Scoop 1 16-ounce container of low-fat plain yogurt onto the cheesecloth. Seal the colander with plastic wrap, and store it in the refrigerator for a minimum of eight hours up to overnight.
Peel, seed and grate 1 cucumber, and place it into a fine-mesh strainer. Allow it to set for one to two hours for excess liquid to drain. Combine the drained yogurt and cucumber with 1 tablespoon of chopped fresh dill, 1 tablespoon of fresh lemon juice, 2 minced cloves of garlic, and salt and ground black pepper to taste. Refrigerate the dip for a minimum of two hours before serving.
To make yogurt dipping sauce, combine 1/2 cup of plain yogurt, 1/4 cup of sour cream and 1/2 teaspoon of celery salt in a medium-size bowl. Chop 1 teaspoon each of fresh parsley, fresh cilantro and green onion. Add these fresh ingredients to the yogurt mixture, and stir all of the ingredients until thoroughly incorporated. Cover the bowl with plastic wrap, and allow it to set in the refrigerator for a minimum of one hour before serving.