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Mince garlic cloves and seed and chop jalapeño
Add lemon juice, extra virgin olive oil, crushed red pepper, salt, garlic, jalapeño, and cilantro to a large wide mouth jar
Blend the ingredients with an immersion blender until it is an even mixture
Add yogurt to the jar and stir in with a spatula or spoon
Serve immediately or store in the refrigerator in an airtight container for up to one week