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Ingredients
  • 1 cup plain Greek Yogurt (I like to use fat free) - see notes
  • Juice of ½ lemon
  • ¾ teaspoon to 1 teaspoon kosher salt
  • ¾ teaspoon black pepper
  • 1 tablespoon dried dill (or sub 2 tablespoons fresh dill, chopped)
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • Optional: 1 to 2 teaspoons agave nectar (or sub granulated sugar)
  • Any type of fresh cut veggies for serving
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