Greek Yogurt Dip for Raw Vegetables

Serving Size: 1/4 of recipe (~1/2 cup) 

Yields: 4 servings

First Line Therapy Servings: (1 dairy) 

Recipe Reposted and Modified From cookbook Naturally Nourished: Food-as-Medicine for Optimal Health written by Ali Miller, RD, LD, CDE

Ingredients:

          2 cups of organic Greek Yogurt

          3 Tbsp fresh parsley, chopped

          2 Tbsp fresh dill, chopped

          2 Tbsp chives, chopped

          1 clove garlic, finely minced

          1 Tbsp lemon juice

          ¼ tsp garlic powder

          ¼ tsp onion powder

          Pinch sea salt

          Pinch black pepper

Directions:

1. In a medium bowl, combine all of the ingredients. Mix well, folding the herbs into the yogurt until combined. Season to taste.
2. Serve with vegetable sticks such as carrots, celery, broccoli, bell-peppers, and cucumbers.