With the holidays coming up fast, I’ve been doing the usual scouring for recipes on the internet. But this healthy, tasty, versatile sauce can be used all year — veggie dipping sauce, chip/pita dip, garnish for roasted meats. I found the recipe on foodnetwork.com — another fabulous recipe from Ina Garten. I reduced the salt (put in just enough to your taste) and reduced the fat by using 2% Fage yogurt. I’m sure it could be just as tasty with a fat free yogurt.
6 -7 scallions, white and green parts, chopped
2/3 cup chopped fresh mint leaves
2 tablespoons minced fresh dill
Pinch crushed red pepper flakes
1 tablespoon good olive oil
1 tablespoon freshly squeezed lemon juice
1 cup Greek-style yogurt
1/2 to 3/4 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
Place the onions, mint, dill, red pepper flakes, olive oil, and lemon juice in a food processor and grind until finely chopped. (If preferred, use a sharp knife to finely mince the herbs).
Add the yogurt, 1/2 teaspoon of salt, and pepper and pulse until combined (or if preferred, mix together in a bowl). Taste the sauce to determine if it needs more salt and if needed, add up to another 1/4 teaspoon. Transfer to a bowl, cover, and refrigerate for a few hours (or preferably, overnight) to allow the flavors to develop.
Makes about a cup of sauce.
Nutrition per 2 tablespoon serving:*
39 calories, 3 g carbs, 113 mg potassium, 230 mg sodium
*All nutrition info is the result of my internet/product research and should be considered approximate. You can find my favorite nutritional “go-to” sites in my blogroll.