In a small saucepan, heat olive oil on medium and add onion, jalapeño and garlic. Sauté until soft and translucent.
Add chicken broth, and bring to the simmer. Cook for five to seven minutes, until almost all of the broth has evaporated and you are left with only a few tablespoons of liquid. Remove from heat, and allow to cool.
In a blender add onion/broth mixture along with fresh dill, and lemon juice. Blend until smooth.
In a bowl, mix together yogurt and sour cream, and fold in dill mixture. Season with salt and pepper to taste. Serve alongside your favourite veggies.