Ingredients:
1 cup [plant based] Greek yogurt (240 g)*
1/2 tsp garlic powder
2 tsp Dill SEED (essential, different than dill weed)
2 tsp Dill WEED
1 tbsp fresh parsley, finely
chopped
1 tbsp fresh chives, finely
chopped
1 tbsp lemon juice (15 ml)
1/4 tsp sea salt
1/4 tsp black pepper
1/4 tsp onion powder
- If too thin, add some cooked & cooled Yukon gold potato
Preparation:
1. Add yogurt to a mixing bowl.
2. Add the garlic powder, dills,
parsley, chives, lemon juice, sea
salt, black pepper, and onion
powder.
3. Stir until everything is evenly
combined.
4. Refrigerate for 15-30 minutes to
allow the flavors to develop.
5. Serve as a dip, spread, or
dressing.