1 bunch of scallions, roughly chopped
1 cup of steamed broccoli florets
1 cup of steamed swiss chard, spinach or kale
2 tablespoons of chopped fresh dill
½ cup roughly chopped curly parsley
2 tablespoons of finely chopped mint
2 tablespoons of extra virgin olive oil
3 cups thick greek-style yogurt
2 cloves finely chopped garlic
Juice of half a lemon
Salt and pepper to taste
Ana Sortun