Brunch Board with Sweet & Savory Greek Yogurt Dips

5-10 minutes, 35 minutes if chilled

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
Boiled eggs
Smoked salmon
Bacon, cooked
Heirloom tomatoes
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

  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.