This dip is great for eating with vegetables or on a sandwich. Using yogurt instead of mayonnaise as the base adds more protein.
Ingredients
Yogurt
- ½ cup Plain Greek Yogurt
Lemon
- 1 Tablespoon juiced (½ lemon)
Garlic
- 1 clove
Olive_oil
- 1 Tablespoon
Water
- 2 Tablespoons
Optional
- (fresh herbs, cucumber, or dried seasonings)
Instructions
Step 1
Add ingredients into a jar. Put on the lid and shake to mix.
Step 2
Refrigerated until ready to use. Sauce will last up to a week in the refrigerator.
Notes
This will be used in the Buddha Bowl recipe, this is the link to the recipe. https://www.bmc.org/recipes/buddha-bowl