Servings: Makes 1 ½ cupsTime: 5 minutes
Hardware: Measuring cups and spoons, a garlic press, a cutting board and a knife, a sauce pan, and a whisk
- 12 ounces Greek Yogurt
- 1 tablespoon clarified butter
- 5 cloves garlic
- 1 tablespoon fresh dill
- Chop the dill and crush the garlic. Set aside.
- Gently melt the butter over low heat.
- Whisk in the yogurt, dill, and garlic.
- Heat until warm, making sure not to allow the yogurt to scald.
- Serve warm.