Brunch Board with Sweet & Savory Greek Yogurt Dips

Prep
5-10 minutes
Ingredients

560 g FAGE Total 0%, 2%, 5% 

3 tablespoons lemon juice

¼ teaspoon lemon zest

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon each fresh dill, parsley, chives, basil

Salt and pepper to taste

Cinnamon (for second dip)

Honey (for second dip)

Serve With:

Baguette, sliced and toasted

Mini bagels

Waffle cookies

Crackers

Boiled eggs

Smoked salmon

Bacon, cooked

Heirloom tomatoes

Radish

Cucumber ribbons

Avocado, thinly sliced

Fruits such as raspberries, blackberries, apples, pears, figs, apricots, kiwi, mango, gooseberries, watermelon, and papaya

Herbs such as rosemary and mint

    Steps
  1. Add 280 g of yoghurt, lemon juice, lemon zest, garlic powder, onion powder, dill, parsley, chives, basil, salt, and pepper to a food processor and pulse until smooth. Pour into a small bowl and garnish with additional herbs.
  2. In a second bowl, add the other 280 g of yoghurt. Sprinkle with cinnamon and add a drizzle of honey.
  3. Place both bowls onto a large cutting board and fill with your choice of proteins, vegetables, fruits, bagels, toast, crackers, and herbs.