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      Title: Fresh Ranch Dip
 Categories: Dairy, Vegetables, Herbs, Citrus
      Yield: 4 Servings

     16 oz Tub full fat plain Greek
           - yogurt
      1 cl Garlic; finely grated
     12 c  Fresh dill leaves;
           - fine chopped
      2 tb Chives; thin sliced
      1 sm Lemon
           Salt
           Potato chips, Persian
           - cucumbers, other crudites;
           - to serve

  Place the yogurt in a medium bowl. (Save the container for storing
  your dip.) Add the garlic, dill, and chives. Add 2 ts of lemon zest
  and 1 tb of lemon juice, and season with salt (about 1 ts). Stir to
  combine and taste for seasoning. Be mindful not to oversalt if you
  plan to serve this with salty chips. Serve right away or transfer
  back to the container, cover and store in the fridge for up to 1 day.

  Recipe by Naz Deravian

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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