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Posted: 16 January 2019
2 garlic cloves
5 tablespoons Greek style yoghurt (75ml)
2 tablespoons water (30g)
1 tablespoons apple cider vinegar (15g)
2 teaspoons snipped fresh chives (10g)
1 tablespoon chopped fresh dill (5g)
sea salt (optional) and freshly ground black pepper
Peel the garlic and then use a garlic crusher to crush or the fine side of a box grater if you find that easier.
Put all the ingredients into a screw-lid topped jar and season lightly with salt (optional) and add plenty of freshly ground black pepper – a ¼ teaspoon is about right. Then screw the lid back on tightly. Shake hard until the dressing has thickened and emulsified. Store in the fridge until needed.
