Yogurt-Dill Sauce

Salsa di Yogurt e Aneto

Preparation info
  • Makes about

    1½ cups

    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

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.


  • 4 to 5 ounces/125 g yogurt
  • 1 to 2 teaspoons/5 to 10


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 1 tablespoon/15 ml oil and bea