Ingredients:

  • 2 cups (475g) Plain Greek Yogurt
  • 1 tbsp (15ml) Extra virgin olive oil
  • 2 cloves (6g) Garlic, finely minced or grated
  • 1 tbsp (15ml) Freshly squeezed lemon juice
  • ½ tsp (3g) Kosher salt
  • ¼ tsp (1g) Cracked black pepper
  • 2 tbsp (8g) Fresh dill, finely chopped
  • 1 tbsp (4g) Fresh parsley, finely chopped
  • 1 tbsp (4g) Fresh chives, finely chopped

Instructions:

  1. Grate the garlic cloves into a paste using a microplane. Note: This prevents chunky bits in the finished dip.
  2. Pour the 2 cups of Greek yogurt, 1 tbsp olive oil, and 1 tbsp lemon juice into your chilled bowl.
  3. Whisk vigorously for 30 seconds until the mixture looks glossy and completely smooth.
  4. Fold in the garlic paste, 1/2 tsp salt, and 1/4 tsp cracked black pepper.
  5. Chop the 2 tbsp dill, 1 tbsp parsley, and 1 tbsp chives finely.
  6. Gently stir the chopped herbs into the yogurt.
  7. Mix until the herbs are evenly suspended until the dip is a uniform pale green.
  8. Avoid over mixing at this stage to keep the herbs from bruising.