In a medium bowl, whisk together the yogurt, buttermilk, Parmesan, dill, garlic powder, salt and onion powder. Cover, and refrigerate for 1 hour to let the flavors mingle.
Nestle the carrots, snap peas, cucumbers and peppers in wheatgrass, or stand the veggies in small cups to make them easy for the kids to eat! Serve the dip alongside.
Recipe courtesy of Giada De Laurentiis