Peel the garlic cloves and grate or mince them very finely.
In a bowl, combine the Greek yogurt, honey, and Dijon mustard.
Add the freshly squeezed lemon juice and olive oil, then mix well.
Stir in the grated garlic and finely chopped fresh parsley.
Season with salt and freshly ground black pepper, then mix until smooth.
Let the sauce rest in the refrigerator for at least 10 minutes to allow the flavors to meld.
Serve with roasted meats, grilled vegetables, or fresh salads.
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