To make the ranch dressing, add two containers of Greek yogurt into a bowl, squeeze in 1 tsp of lemon juice, add in 1 tsp of garlic powder, ½ tbsp of dried dill, ½ tsp of sea salt and ½ tsp of freshly cracked black pepper, whisk together until well combined

To make the garlic yogurt aioli, add two containers of Greek yogurt into a bowl, shred in 2 cloves of garlic, squeeze in ½ tsp of lemon juice, pour in 1 tbsp of extra virgin olive oil, ½ tsp of sea salt and ¼ tsp freshly cracked black pepper, whisk together until well combined

To make the spicy yogurt dip, add two containers of Greek yogurt into a bowl, shred in 2 cloves of garlic, squeeze in ½ tsp of lemon juice, pour in 1 tbsp of extra virgin olive oil, 1 tsp hot smoked Spanish paprika, ½ tsp sea salt and ¼ tsp freshly cracked black pepper, whisk together until well combined

To make the honey mustard dip, add two containers of Greek yogurt into a bowl, add in 2 tbsp of dijon mustard, 3 tbsp of honey, squeeze in 1 tsp lemon juice, ½ tsp sea salt and ¼ tsp freshly cracked black pepper, whisk together until well combined

To make the tzatziki, add two containers of Greek yogurt into a bowl, roughly shred ½ of an English cucumber and add to the yogurt, shred in 2 cloves garlic, add in ½ tbsp dried dill, squeeze in 1 tsp lemon juice, pour in 1 tbsp extra virgin olive oil, ½ tsp sea salt and ¼ tsp freshly cracked black pepper, whisk together until well combined