Roasted Vegetables with Yogurt Dips | The Table by Harry & David

Ingredients

• 2 cups full fat Greek yogurt
• 4 tablespoons extra-virgin olive oil
• 3 tablespoons lemon juice (fresh-squeezed)
• 2 garlic cloves (peeled and minced)
• 1 cup grated cucumber
• 3 tablespoons fresh dill (finely chopped)
• 2 tablespoons fresh parsley (finely chopped)
• 1 tablespoon fresh cilantro (finely chopped)
• 1 tablespoon fresh mint (finely chopped)
• 2 tablespoons honey
• 1 tablespoon fresh ginger (peeled and minced)
• 1 teaspoon ground turmeric