Cilantro is crazy cheap in Texas--not even worth my time to grow in the garden at $0.29 per bunch. I created this dip to go with some vegetables for Sophie's birthday party. I happened to have some creme fraiche left over so I used that in addition to the Greek yogurt, but you could use whole milk yogurt or add sour cream if you wanted. I think the nonfat yogurt alone would be a bit too tangy.
1 cup Greek yogurt--if you are using nonfat I would use about 1/4 to 1/3 cup sour cream or creme fraiche to round it out
2 generous pinches kosher salt
Juice of two Key Limes
1/4 cup finely chopped cilantro
Mix all together and chill to allow flavors to blend. Serve with crudite or crackers or what have you.