Photo: Greg DuPree
Yield
Serves 4 (serving size: about 3 tbsp.)

Creamy, cool, and tangy, this is your go-to, put-it-on-everything yogurt sauce. Spoon over baked fish or chicken, dress a potato salad, or pack with vegetables for snacks during the week. We like 2% reduced-fat Greek yogurt in place of nonfat yogurt here for its luscious mouthfeel and milder flavor. The buttermilk will add the necessary tang to the sauce. Fresh dill will amp up the vibrancy in the sauce; use leftover dill in scrambled eggs, salad dressings, couscous or quinoa sides, pickles, and savory baked goods.

How to Make It

Combine yogurt, buttermilk, dill, olive oil, lemon juice, salt, and pepper in a bowl, stirring with a whisk.

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