YOGURT-DILL SAUCE
This yogurt-dill sauce is a great dip for Jim Botsacos's delicious Zucchini Fritters.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes enough for 12 fritters
Number Of Ingredients 4
Steps:
- Mix together yogurt and milk in a small bowl until well combined. Fold in dill; season with salt and pepper. Keep refrigerated until ready to use.
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- In a small bowl, stir together the Greek yogurt, dill, lemon juice, olive oil, garlic powder, dried dill, and kosher salt. Stir in the water, then add a bit more as necessary until it comes to the desired consistency.
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- First make the dill Greek yogurt sauce. Combine the minced garlic, fresh dill, yogurt, olive oil, lemon juice and cayenne pepper in a food processor. Run the food processor until all the ingredients are well blended and a smooth thick sauce or dip develops. Test and add salt if needed. Transfer to a small bowl or container, cover and refrigerate.
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- To a small mixing bowl add yogurt, minced garlic, fresh dill, salt, cayenne, lemon juice, and olive oil and stir to combine.
- Taste and adjust flavor as needed, adding more lemon for acidity, garlic for zing, dill for herbal flavor, salt to taste, pepper for heat, or olive oil for richness.
- Serve immediately with desired dish, such as Moroccan-Roasted Carrots, Greek Goddess Bowls, or Falafel.
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