Greek Yogurt Dip

by Sue Taggart

Summer weather calls for fresh, light fare. For casual cocktails, a family BBQ, or a light snack, nothing beats a farm fresh plate of seasonal crudité and dip. Our new favorite is made with healthy and filling Greek Yogurt. The percentage of fat depends on you. We love Olympus, it’s imported from Greece and just seems to have a special richness the others don’t. The fat content is up to you, their 0% is non fat but it’s still really creamy, 2% is a bit richer and creamier and the full fat 10% version is heavenly!

Serving: About 2 cups

1 5.3 oz. carton          Olympus plain Greek Yogurt (I like the 2%)

1 tsp                             fresh chopped mint

1 tsp                             fresh chopped dill

1 tsp                             fresh chopped chives

1 tsp                             fresh chopped parsley

1tsp                              fresh lemon juice

1 tsp                             lemon oil for and a leaf of parsley for garnish

pinch of salt and fresh black pepper

Combine all the ingredients in a small serving dish, drizzle with the lemon oil and top with parsley. Serve with your favorite fresh veggies.

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