I found this recipe online, and made it to serve with Salmon Cakes. It makes about 1/2 a cup.
What you need:
1/4 cup reduced-fat Mayo (I used light Miracle Whip)
1/4 cup nonfat plain yogurt
2 scallions, thinkly sliced
1 Tbsp. freshly squeezed lemon juice
1/2 tsp. dried Dill (or 1 Tbsp. minced fresh Dill)
freshly ground pepper to taste
Combine all ingredients in a small bowl, cover and refrigerate up to 2 days.