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Ingredients 1 cup plain Greek yogurt (full-fat recommended) cup roughly chopped dill pickle 1 tablespoon dill pickle juice (liquid from the pickle jar) 1 tablespoon distilled white vinegar teaspoon garlic powder teaspoon onion powder teaspoon fine sea salt 1 tablespoon finely chopped fresh dill (more for garnish) black pepper (to taste) Instructions Divide yogurt: Take 1 cup plain Greek yogurt and put cup in a blender

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As I said, it does cool down a bit in the evening

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