Recipe from Love and Lemons
Ingredients:
• 1 Cup Greek yogurt (regular or dairy free)
• 1 cup parsley
• ¼ cup tarragon
• ¼ cup dill
• ½ cup mint
• 2 Tbsp. chives
• 2 Tbsp. lemon juice plus 1 tsp zest
• 1 tbsp. EVOO
• 2 tsp capers
• 1 garlic clove
• ¼ tsp salt
• Black pepper to taste
Instructions:
1. Combine everything in a high speed blender.
2. Serve as dip or dressing.
3. Change up the herbs as desired.
4. Store in fridge for up to 5 days.