- 1 cup plain nonfat yogurt, drained for 1 hour in a strainer
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- ¼ cup extra virgin olive oil
- ¼ teaspoon coarsely ground black pepper
- 2 teaspoons chopped fresh dill leaves
- Mix the yogurt, lemon juice, and zest together in a small bowl. Slowly drizzle in the olive oil, whisking constantly until smooth and slightly thick.
- Fold in the pepper and the chopped dill. Refrigerate, covered, until ready to use, up to 8 hours.