I use low fat (but not fat free, the flavors needs a little fat to really blend together) Greek yogurt. I think I use a 16 oz. container? I grate about a clove or so of garlic on a fine microplane grater, and grate lemon peel in the same grater, also juicing half the lemon (I save the rest for another use). I chop up a good handful of dill. Mix all together, add salt to taste. Let sit for a couple of hours for the flavors to blend together. Yummy! It goes well on chips, but the beauty is it also goes well on veggies, so even healthier!
:thumbsup:
Made a variation on this last night, from memory, as I did not have time to look this up. realized I had forgot the dip for veggies.
I used 2 crushed cloves of garlic, some fresh lemon juice, 1/2 greek no fat yogurt(all I had on hand) and 1/2 light mayo. Added some dried parsley, dried dill, dried onion powder and salt.
It was too garlicky, but I do not mind, other wise good. I added more yogurt today to dilute the garlick. It is better. I will use it for veggies through the week. I bet thinned with milk or buttermilk, it would make a nice salad dressing.