makes one cup
1 cup plain Greek Yogurt (I used Chobani 0%)
2 tablespoons fresh chives, snipped (or finely minced)
1 teaspoon fresh dill, finely chopped
1 tablespoon fresh lemon juice
2 garlic cloves, pressed (or finely minced)
1/4 teaspoon fine sea salt
1/4 teaspoon finely ground black pepper
1. In a medium bowl, stir together all the ingredients.
2. Spoon the dip into a container with a lid.
3. Chill in the fridge for one hour (or overnight) to allow the flavors a chance to meld together.
4. Serve with chips or dip-friendly veggies such as carrots, celery, or broccoli florets.