Fresh Dill Lemon-Garlic Dip, or, Bright Flavors for a Snow Day

Happy New Year and Happy 1st Quarter Survival Kick-Off!  For me the winter months can be a little taxing on the spirit/motivational engine at times, but this year I am determined to get through the first quarter of the year with pizzaz and fun.  On the food front, this means more color, more flavor and I hope more inventiveness to get through the dark and frigid days.  (That said, I’m always looking forward to warming comfort food (with a healthy makeover, bien sur) and there will be plenty of that too…)  To be sure, I love ski days, sunny views from white mountain tops, and tangles of tree branches covered with fresh snow… but let’s be honest, these sights do not comprise my average daily experience during Jan/Feb/March.  So a spot of color on a regular basis plus tasty sustenance is a must.

That said, this tangy yogurt dip featuring fresh dill plus a rainbow of veggies fits the snacking (or even lunch) bill perfectly today, as slightly snowy skies are making for a gray view in Manhattan.  And like the Salad Encompassing Sandwich, this is a great way to get a solid serving of vegetables even if you are sick of chewing on traditional salads for lunch.  It’s also a great make-ahead for work or travel.  Plus it’s super easy and very versatile – have a little less to make it a snack, or set out more for company.

The pink wedges shown here are watermelon radishes, which I got at our farmer’s market.  I’d venture to wager than any vegetable will go very well with this recipe!

Fresh Dill Lemon-Garlic Dip:

Total Time: 10 – 15 minutes, including cleanup

Special equipment needed: garlic press.

 Ingredients (to make 4-5 snack or 2 lunch servings):

– 1/2 cup Fresh Dill, Coarsely Chopped

– 1 Tbsp Extra Virgin Olive Oil

– 1 Tsp Sea Salt or Salt Flakes

– 2 Large Lemon Wedges

– 2 Garlic Cloves, Peeled

– 2 Cups Fat-Free or Low-Fat Greek Yogurt




– Squeeze the lemon pieces over a mixing bowl, removing as much juice as you can.  (Doing this step first will make any necessary seed removal more straightforward than if you’ve got to fish the seeds out of a pile of all the other ingredients.)

– Add the garlic – hold your garlic press over the mixing bowl and squeeze as much as you can from the two cloves.

– Add the yogurt, dill, olive oil and salt.

– Stir gently until all ingredients are throughly incorporated.  Serve with your choice of veggies immediately, or store for up to a week.

Grey-day buster!



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