Half a lifetime ago, I nearly married a prep chef that made this dip…YEAH IT’S THAT GOOD! The relationship didn’t work out, but this dill dip and I continue to live happily ever after.
1 24 oz container of plain yogurt (I used Skyr Icelandic Plain)*
Juice and zest of 1-2 lemons, depending upon size and juiciness
1 clove garlic, pressed
4 TBS fresh dill, stems removed, chopped roughly (additional for garnish)
Himalayan Pink Salt and Freshly Ground Pepper to taste
Mix all ingredients in a bowl, refrigerate at least 3 hours to let flavors meld. Serve with your favorite crudités.
*Substitute your favorite vegan sour cream if dairy free.