Ingredients:

  • 2 cups (480g) plain Greek yogurt, full-fat or 2% (avoid non-fat for best texture)
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1 clove garlic, minced (about 1 teaspoon)
  • ½ teaspoon sea salt, or to taste
  • ¼ teaspoon black pepper, freshly ground, or to taste
  • ½ cup (75g) cucumber, finely diced
  • ½ cup (75g) red bell pepper, finely diced
  • ¼ cup (35g) red onion, finely diced
  • ¼ cup (15g) fresh dill, chopped
  • ¼ cup (15g) fresh parsley, chopped
  • 2 tablespoons (10g) fresh mint, chopped (optional)

Instructions:

  1. In a medium mixing bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, salt, and pepper. Whisk until smooth and well combined.
  2. Finely dice the cucumber, red bell pepper, and red onion. Ensure uniform size for even distribution.
  3. Finely chop the fresh dill, parsley, and mint (if using).
  4. Add the diced vegetables and chopped herbs to the yogurt base. Gently fold everything together until well combined.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled with your favorite dippers.