Great on steamed veggies, chicken and fish.
1 cup plain yogurt, drained for 1 hour in a strainer
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1/4 cup extra-virgin olive oil
1/4 teaspoon coarsely ground black pepper
2 teaspoons chopped fresh dill
Mix the yogurt, lemon juice and lemon zest together in a small bowl. Slowly drizzle in the olive oil, whisking constantly until smooth and slightly thickened. Fold in the pepper and the chopped dill. Refrigerate, covered, until ready to use, for up to 8 hours