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Ingredients
  • 1 quart biodynamic yogurt, I used Hawthorn Valley Farm
  • 1 tablespoon extra virgin olive oil, plus more for drizzling
  • 1 tablespoon chopped fresh dill, plus more to garnish
  • ¼ teaspoon sea salt or more to taste
  • Pinch of freshly ground black pepper
  • 1 or more tablespoons of reserved whey
  • Finely sliced chives or scallions to garnish
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