1 cup or a few heaping spoon scoops of thick greek yogurt (any brand or fat-percentage will do, but i find Fage Total 2% provides the best base for dips)
1 handful of fresh flat-leaf parsley, pinched liberally off the stem
2 big cloves of garlic, if you like it. 1 small clove if you don't.
1 small yellow onion for grating
spoon yogurt into a bowl and use a microplane to finely (and carefully) grate garlic and the the onion overtop, yielding about 1 tbsp worth of onion pulp. immediately zest 1/2 lemon using the same microplane (releasing any stubborn extra garlic/onion bits as well). squeeze juice from the leftover 1/2 lemon into the mixture. roughly chop parsley to your preference, and incorporate ingredients. add flaky sea salt, coarse black pepper, and any remaining lemon juice to taste. top with one more swipe of lemon zest on the microplane. if yogurt becomes too dense or seems to thicken in its time left alone, give it a splash of good olive oil and/or a modest squeeze of lemon.
on you go
if you master this recipe and want to kick it up a notch, this basically recipe uses "slow-roasted" onion and garlic (instead of raw) for a sweeter, nostalgic, french-onion jar vibe (but lots more delicious). the recipe calls for roasting at 400 degrees for 40-50 minutes, tossing every ten minutes, but i find roasting at a 450 degrees for 30 minutes, tossing once (until translucent and browning at the edges) works well for me. both raw and slow-roasted versions are crowd pleasers, because this recipe has a lot of wiggle room. it'll tastes really good even if the onions are over/undercooked a smidge, or even if you overdo it on the garlic (you can always add more yogurt).
microplane | don't make the mistake of holding off on purchasing a microplane for years like i did. once i bought one for myself this fall—for under $15—my fruit salads and salad-salads tasted brighter and fuller, and I actually had fun shredding things. use it for grating parmesan or zesting lemons and citrus, of course, but don't underestimate its ability to extract the aromatic pulp of what you want from smelly things like garlic and onion for sauces, marinades, dressings, and dips like this one. along with a Very Sharp Knife and a slotted "fish" spatula, this is one of the tools i reach for most. watch your knuckles, though.
parsley | i know, i know—we all use her once and then forget about her until she becomes a very cold, miserable clump of green sludge in the corner of the crisper. treat her (and most herbs) like a bouquet of flowers. pick a robust bunch with bright, sturdy leaves. when you bring her home, snip the stems at an angle under the faucet, peel off any extra leafy business in the stalk (it'll just rot and confuse her nutrients), and place your new herbal bouquet in a small glass of water in the fridge. pick out and discard wilting stalks along the way. adding water as needed, she'll last a week or more. (think: herby eggs, salads, and elevated canned or boxed soups.) it's a few minutes of extra effort, but it's worth exploring how far your once thrown-away dollars might go—beautifully—because if she really starts to wither, you've at least got a last-minute centerpiece.