Greek Yogurt Dip
A quick dip for veggies made with Greek yogurt.
Ingredients
- raw veggies (carrots, celery, cucumber, bell peppers, cherry tomatoes, etc.)
- 1 cup Greek yogurt (plain)
- olive oil estra virgin
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 clove garlic minced
- 1 tsp dried oregano or fresh herbs like dill or parsley
- 1 tbsp fresh parsely chopped (optional for garnish)
- salt and pepper to taste
Instructions
- In a medium-sized bowl, combine the Greek yogurt, olive oil, lemon juice, lemon zest, and minced garlic.
- Stir in the dried oregano (or your choice of fresh herbs) and mix well.
- Season the dip with salt and pepper to taste, and adjust the flavor with more lemon juice or garlic if desired.
- Refrigerate the dip for at least 30 minutes before serving to allow the flavors to meld together.
- Serve with a variety of fresh, cut-up vegetables like carrots, cucumber, bell peppers, celery, and cherry tomatoes.
- Optional: Garnish with fresh chopped parsley before serving for an extra pop of color.
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