Yield: about 32 1/4 cup taste test servings

​Ingredients:
10 cloves of crushed garlic OR 4Tbsp. dried garlic  
1/4 cup olive oil or vegetable oil
1/4 Tbsp. white wine vinegar or apple cider vinegar 
2 Quarts plain, lo-fat yogurt
4 cucumbers, grated 
1 tsp. sea salt 
1 tsp. black pepper 
3 Tbsp. honey
1 tsp. dill (fresh or dried)
2 tsp. mint (fresh or dried)

Directions:
1. Mix the crushed garlic with the salt and pepper. Add the oil and vinegar and mix well. 
2. Place the yogurt in a serving bowl. Add the oil and vinegar mixture in stages, stirring gently with a wooden spoon. 
3. Add the grated cucumber and mix well. Chill before serving.
4. Cut up an assortment of raw vegetables into dipping size pieces.

Yield: about 4 cups

​Ingredients:
5 cloves of crushed garlic OR 2 Tbsp. dried garlic  
1/8 cup olive oil or vegetable oil
1/4 Tbsp. white wine vinegar or apple cider vinegar 
1 Quart plain, lo-fat yogurt
2 cucumbers, grated 
1/2 tsp. sea salt 
1/2 tsp. black pepper 
1 1/2 Tbsp. honey
1/2 tsp. dill (fresh or dried)
1 tsp. mint (fresh or dried)

Directions:
1. Mix the crushed garlic with the salt and pepper. Add the oil and vinegar and mix well. 
2. Place the yogurt in a serving bowl. Add the oil and vinegar mixture in stages, stirring gently with a wooden spoon. 
3. Add the grated cucumber and mix well. Chill before serving.
4. Cut up an assortment of raw vegetables into dipping size pieces.

Yield: about 50 1/4 cup taste test servings

Ingredients:
2 quarts whole milk plain or vanilla yogurt
2 1/2 cups frozen juice concentrate (raspberry, orange, pineapple, other), thawed 
2 1/2 gallons fresh, frozen, or canned (and drained fruit) ex: apples, cherries, strawberries, bananas, melon, peaches, kiwi, blueberries, pineapple, in bite-sized pieces* 
1 cup shredded coconut (optional, for garnish)    
2 Tbsp. honey or maple syrup (leave out if using vanilla yogurt, which is already sweet)

Directions:
1. In a small bowl, mix yogurt and fruit juice concentrate (honey/maple syrup, if using) until thoroughly combined.
2. Garnish with sprinkles of shredded coconut and serve alongside fruit slices.

*If you are preparing the dip to serve later, wait to slice apples and/or bananas until just before serving, since they will brown when exposed to air. Alternatively, sprinkle with lemon juice to keep from browning.

Yield: 4 cups​

Ingredients:
1 quart whole milk plain or vanilla yogurt
1 cup frozen juice concentrate (raspberry, orange, pineapple, other), thawed 
1 gallon fresh, frozen, or canned (and drained fruit) ex: apples, cherries, strawberries, bananas, melon, peaches, kiwi, blueberries, pineapple, in bite-sized pieces*
1/2 cup shredded coconut for (optional, for garnish) 
1 Tbsp. honey or maple syrup (leave out if using vanilla yogurt, which is already sweet)

Directions:
1. In a small bowl, mix yogurt and fruit juice concentrate (honey/maple syrup, if using) until thoroughly combined.
2. Garnish with sprinkles of shredded coconut and serve alongside fruit slices.

*If you are preparing the dip to serve later, wait to slice apples and/or bananas until just before serving, since they will brown when exposed to air. Alternatively, sprinkle with lemon juice to keep from browning.

Ingredients:
​1/2 cup  mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
3 tablespoons fresh minced parsley (or 1 tablespoon dried parsley)
1 1/2 tsp. fresh minced dill (or 1/2 teaspoon dried dill)
1/2 tsp. apple cider vinegar
1/2 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. salt
Freshly ground black pepper, to taste

Directions:
​​In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth. Stir in parsley, dill, vinegar, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Blend well and adjust seasonings, to taste. Cover and refrigerate for at least 4 hours or overnight. If consistency is too thick, thin out dressing with a splash of additional buttermilk.