Greek Yogurt Dill Dip
  • 1 cup Greek Yogurt (I use full-fat, but non or 2% work as well)
  • ¾ cup fresh dill, roughly chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon extra virgin olive-oil
  • Pinch of salt
  1. Add all ingredients to a food processor. Run until combined and smooth. Cover and refrigerate for at least 30 minutes before serving with your favorite cut up vegetables.
Recipe by Red Kitchenette at