Ingredients:

  • 1 cup (245g) Plain non-fat Greek yogurt
  • 1 clove (3g) Garlic, finely minced
  • 1 tbsp (3g) Fresh dill, finely chopped
  • 1 tbsp (3g) Fresh parsley, finely chopped
  • 1 tbsp (15ml) Freshly squeezed lemon juice
  • ½ tsp (3g) Sea salt
  • ¼ tsp (1g) Cracked black pepper

Instructions:

  1. Mince the garlic clove until it reaches a paste-like consistency to avoid large, pungent chunks. Finely chop the fresh dill and parsley, ensuring the herbs are dry before cutting to prevent bruising.
  2. Add the Greek yogurt to the mixing bowl. Fold in the lemon juice, minced garlic, and chopped herbs. Using a rubber spatula, stir in a circular motion until the mixture is uniform and the herbs are evenly distributed. Finish by folding in the salt and pepper.
  3. Transfer the dip to a sealed container and refrigerate for at least 30 minutes to allow flavors to infuse.