Those of you who read my Colorado Healthy Living post for a Cauliflower-Spiked Tuna Salad for National Eat Your Vegetables Day know that I was a little disappointed in the size of our dill plant at the time that recipe was due. Well that was then and this is now ~ one and a half months later the plant is huge and most definitely ready to be harvested. The timing was perfect to make this Zesty Dill Sauce, which we brought to a weekend barbeque. The flavors intensify as the sauce sits in the fridge, so if you have an after work party to attend it is a good idea to whip up the dip in the morning before taking off for the day. We enjoyed the dill sauce with chicken and steak, but it also makes for a great dip to any vegetable.
- ½ cup plain Greek yogurt
- 3 tablespoons finely chopped fresh dill
- 2 tablespoons finely chopped shallots
- 1 tablespoon fresh lemon juice
- ½ teaspoon kosher salt
- freshly ground pepper to taste
- Mix 1 finely chopped small shallot, ½ cup plain 2% fat Greek yogurt, 3 tablespoons finely chopped fresh dill, and 2 tablespoons fresh lemon juice in a small bowl; season with kosher salt and freshly ground black pepper.
Slightly adapted from Bon Apetite’s Dill Sauce