Fresh veggies - sliced bell peppers, baby carrots, cherry tomatoes, etc.
Strain the Greek yogurt in a colander lined with a paper towel for 15-20 minutes while you prepare everything else. Discard the whey.
In a large bowl, combine the chopped dill, lemon zest, lemon juice, minced garlic, capers, salt and pepper. Add the strained yogurt and mix well. You will use half of this mixture for topping cucumbers and bagel chips, and the rest to make a yummy salmon dip.
Top cucumber slices and bagel chips with about 1/2 teaspoon of the yogurt mixture. Add a small slice of lox to each cucumber and bagel chip. Garnish with dill and capers, if desired.
Finely chop the remaining lox and add to the remaining yogurt dip. Mix well. Drizzle with olive oil, and garnish with capers, if desired. Serve dip with bagel chips and vegetables for dipping.
Here is my recipe for homemade lox.The leftover salmon-yogurt dip will keep in the fridge for ~2 days, and is great on toast and crackers as well as a dip!