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.
3/4 cup plain 2% reduced-fat Greek yogurt
1/4 cup fat-free buttermilk
1 tablespoon minced fresh dill
1 teaspoon olive oil
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Calcium 6% DV
Potassium % DV
Added sugars 0g
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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