Step 1

Chop the dill. Juice the lemon.

Step 2

In a small bowl, stir together the Greek yogurt, dill, lemon juice, olive oil, garlic powder, dried dill, and kosher salt. Stir in the water, then add a bit more as necessary until it comes to the desired consistency.

Step 3

Taste and add additional pinches of salt as desired. Refrigerate up to 2 weeks. (Leftovers will become thicker in the fridge, so allow to come to room temperature and/or add a splash of water or lemon juice as necessary.)