Peel and mince garlic. chop parsley. Add garlic, parsley, and yogurt to a small mixing bowl.
Juice lemon into the bowl, add tahini, and season with salt and pepper to taste. Stir to combine. Serve with salad or as a dip for crudité!
Feta and leek phyllo bites
Buttermilk ranch dressing
Garlicky lentil salad with yogurt dressing
Homemade German green sauce
Red cabbage salad with creamy poppy seed dressing
Green goddess dressing
Spaghetti squash-stuffed endive
Made with in Berlin