Summer is finally here! Shaun will continue the whole 5 day work-week gig while I spend a few weeks at home in Northern California. In July, we’ll reunite when I return to San Diego for an internship with the International Rescue Committee. Absence makes the heart grow fonder, though. In the meantime, we’ll post recipes remotely. Shaun will tackle more kitchen time, and I’ll have to tackle more camera time and Happyolks will bear with us (smiles). I’ve been slow to post this dill recipe, but the photos and recipes are piling up and I don’t want to let this one (like many others) slip away. I got the idea for this spread to be used with the salmon sandwiches, but ended up favoring it as a dip for crunchy raw veggies like carrots, red bell peppers, and cucumbers. If you’re looking for something light for an afternoon backyard soiree, this is one is a keeper. I will warn, because there is Greek yogurt involved, the dish would need to be kept chilled!
- 1 cup Fage 0% Greek Yogurt
- 1/2 cup red onions, finely chopped
- 1/2 cup celery, finely chopped
- 1/8 tsp salt
- 2 tablespoons minced fresh dill
- juice of a few lemon slices
Super easy — combine ingredients, stir and serve! Fresh and basic, it won’t take away from the taste of your fabulous crisp veggies.