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Pink Pony Dip

2 cups plain yogurt
3/4 cup mayonnaise
3/4 cup ketchup
1/4 cup sweet paprika
2 tablespoons lemon juice

1. Combine all ingredients until smooth. Cover and refrigerate for at least 30 minutes before serving.
2. Serve as a dip for fresh, cut-up vegetables.

Makes 1 1/2 pints.

Recipe and photograph provided courtesy of The Association For Dressings and Sauces.