Yoghurt with olive oil and fresh dill

Yoghurt with lemon and olive oil blend interestingly into a simple dip. True to the Italian kitchen tradition, a delicious dish depends upon the quality and choice of ingredients. Use yoghurt that is so thick, it stays on your spoon. Squeeze an organically grown lemon. Pick bright green dill. Look for a fruity yet mild extra virgin olive oil. Use a clove of fresh spring garlic. Select an especially good salt. The resulting combination of creamy citrus is a match for grilled or marinated vegetables – is made to be poured over lettuces as a salad dressing – and is meant to be served in a big bowl as a dip for breads.


  • 300 grams of Turkish or Greek yoghurt made of sheep milk
  • 30 grams of extra virgin olive oil
  • 30 grams of freshly squeezed lemon juice
  • one clove of fresh garlic
  • 30 grams of fresh dill
  • Himalaya or sea salt to taste

Squeeze the juice of a lemon and mix it vigorously with a fork with a pinch of salt and extra virgin olive oil. Peel the garlic clove and cut paper-thin slices into the lemon and olive oil. Spoon the yoghurt into the bowl. Cut the fresh dill into the yoghurt. Stir all ingredients well and chill thirty minutes before serving.

♦  Suggested combinations
Roast sweet potatoes in wedges sprinkled with fennel seed and red pepper. Dip them into the yoghurt and dill sauce and serve them as a vegetable with grilled wild salmon, or freshly caught fish. Marinate sun-dried tomatoes with a bit of dried oregano and olive oil and decorate the yoghurt dip with them.

♦  Notes
Ricotta can be used to replace yoghurt. Dill can be replaced by fresh mint with a few leafs of sage.

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