Instructions

• Add 2 cups Greek yogurt, 2 tablespoons lemon juice, 1/2 cup parsley leaves (loosely packed), 2 garlic cloves, 1/2 teaspoon paprika, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, and half of the 3/4 cup chopped scallions to a food processor.
• Puree the ingredients until smooth and creamy, stopping once or twice to scrape down the sides of the bowl as needed.
• Taste the dip and, if desired, adjust the seasoning with the existing salt or pepper.
• Transfer the dip to a bowl and gently stir in the remaining chopped scallions for texture.
• Cover and chill until ready to serve.