• 1/2 cup greek yogurt
  • 1 garlic clove
  • 1/2 lemon
  • white wine vinegar
  • olive oil
  • chopped parsley
  • chopped mint
  • salt
  • pepper
  • Preferred Assortment of veggies (carrots, broccoli, bell peppers, cucumber, snap peas, jicama)



Puree 1 garlic clove with the juice of 1/2 lemon and a splash of white-wine vinegar. Transfer to a small bowl and add 1/2 cup of Greek yogurt and 1 Tbsp of olive oil. Whisk until smooth and fold in chopped parsley and mint. Season with salt and pepper. Eat with favorite veggies.

Serving Ideas

  • Serve with pita in a wrap
  • Serve as snack or appetizer
  • Turn into finger foods over cucumber slices
  • Serve on homemade bread with avocado
  • Take last nights chicken, put onto skewers and dip in sauce
  • Add to simple greens, add cucumber and make a delicious salad

tz mix