1 DODONI cow's yogurt
1 DODONI sheep's yogurt
1 DODONI authentic Greek yoghurt 2%
1 medium cucumber
3 cloves garlic
6 tbsp white vinegar
salt & pepper
Pour the 3 yogurts in 3 different Bowls. Grate the carrot, cucumber and beetroot. Smash the garlic cloves.
Stir in the grated cucumber the cow's yogurt, in the carrot the sheep's yogurt and in the beetroot the strained yogurt with 2% fat. Season all three dips.
In each bowl, stir 1 smashed garlic clove and 2 tablespoons white vinegar. Serve.