Zucchini Yogurt Dip (Inspired by Greek Tzatziki)

Add yogurt to a medium mixing bowl. Set aside.

Grate the zucchini using the fine edge of a grater and transfer to a colander.

Using a thin kitchen towel, or clean hands, squeeze as much water as you can out of the zucchini to ensure a thick dip. You should have about ½ cup grated and squeezed zucchini.

Using the same grater, grate the garlic and transfer that to the bowl of yogurt.

Add the grated zucchini to the yogurt along with the juice from ½ of the lemon, salt, dill, and parsley. Mix with a rubber spatula to combine. Taste, and add the juice from the other ½ of the lemon and more salt if desired.

Refrigerate until ready to serve or serve right away, drizzling the top with the olive oil and serving with potato chips, warm pita bread, or crudite.

Enjoy