omnomnom | Onion Dill Yogurt Dip

I think I've finally gotten the proportions right for this, so I wanted to share. The base is all yogurt, unlike some of the ones out there that want both yogurt and sour cream, which is not so good when I'm trying to up my yogurt intake.

(makes about 6 ounces of dip, which if you are wanting a full serving of yogurt is about right)

Ingredients
6 oz plain Greek yogurt (by preference, but see Alternatives below)
2-4 TBS minced dehydrated onions (or small-diced fresh ones)
2-4 TBS dried dill
1/2 TBS dried rosemary
1/2 TBS lemon or lime juice
sprinkle of tarragon
half pinch of salt
a container good for sitting in the fridge for a period of time.

How to make
Take your yogurt. Put it in the container that can store easily in the fridge.

Add the onions, dill, rosemary, lemon or lime juice, tarragon, and salt. Stir.

I eyeball the onions and herbs: I add a bit, stir, and repeat until I've got the amount I want. (Lots and lots of little green flecks from the dill, and brown bits from the onions, and then a good shake or three of the rosemary and tarragon usually do it for me. Adjust to your herb preferences: I am in the "It is hard to have too much dill" camp.

I do find that the rosemary and tarragon add a depth to the flavor that just dill doesn't have, but you could play with other herbs too - I keep meaning to try thyme in place of the tarragon, for example.

You could also add a little garlic if you like that sort of thing, though I'd go lightly with it at first, because I find it can take over the yogurt.

Stick in the fridge for a bit - at least an hour or two allows the flavor to meld nicely, and overnight is definitely not a bad thing. It's easy to make ahead.

Eat with carrots, corn tortilla chips, or whatever else makes you happy. (I find it's much better with tortilla chips than with potato chips, though.)

Alternatives and adjustments
Greek yogurt is already quite thick, which makes it great for this use, but you can use any other plain yogurt if you're willing to strain it first (put some in a strainer over a bowl to catch the strained whey, stick it in the fridge for 4-24 hours depending on how thick you want it to be. The thicker end of the spectrum also makes a great substitute for cream cheese, and can be flavored easily before you strain it, when it's still stirrable, with herbs or whatever else. Depending on your strainer size, you may want to line with a coffee filter, cheesecloth, or other related tool)

Goat and sheep milk yogurts would probably also work just fine, but I haven't tried them myself yet.

I use minced browned dehyrdrated onions from Penzey's for ease of use but you can also use fresh diced ones if you like. (I don't bother to rehydrate first)

You can definitely leave the salt out if you're watching sodium content, and a little bit goes a long way, but it does play well with the other flavors.

I find it doesn't matter much whether I use lemon juice or lime juice: you just get the citric acid tang, not so much the flavor. I've also used a splash of balsamic vinegar (which will turn the dip a light brown) or cider vinegar (not so much).