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1½ cups
Easy
By Fred Plotkin
Published 2001
The sauce will be more interesting if you use a very tangy yogurt instead of a bland commercial one. If you live near a Greek grocery that sells imported yogurt, buy it there. Serve with meat patties, as a salad dressing, or tossed with cold chicken or turkey chunks.
Pour the yogurt into a mixing bowl. Add the paprika and salt and beat with a whisk. Add the lemon zest and beat. Then add the dill and beat to make the sauce creamier. Add