• 32 oz. non fat yogurt-I prefer Dannon
• 1 large garlic clove-minced
• 2-3 green onions-finely chopped
• 2 T. olive oil (extra virgin if you have it)
• 2 T. lemon juice
• salt and pepper to taste

1. Drain the yogurt over cheese cloth for at least 8 hours.  This will leave you with very thick yogurt.
2. Combine the remaining ingredients in a food processor and blend till smooth.
3. Refrigerate.
4. Makes @ 2 cups.

We use this on just about anything.  Great for dipping fresh veggies.  My grand daughters like this on their sandwiches instead of mayonnaise.