Yogurt-Herb Dipping Sauce
(from Bethany’s recipe box)
Makes about 2 cups
Fresh herbs are key in this cool and tangy sauce.
WHY THIS RECIPE WORKS:
We wanted a Yogurt-Herb Dipping Sauce recipe that paired well with grilled chicken kebabs but was versatile enough to work with any number of other grilled meat recipes. We used regular or low-fat yogurt for our Mediterranean-style sauce recipe, but stopped short of nonfat yogurt, which often contains stabilizers such as gelatin. Dried herbs didn’t fully hydrate in the sauce and tasted bland and tough, so we opted for fresh herbs—and lots of them—like basil and mint.
Source: Cook's Country June/July 2006 (CC and CI collection)
Categories: Grilling and Barbecue
Ingredients
- 1 cup plain yogurt
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1 tablespoon minced fresh basil
- 1 tablespoon minced fresh mint
- 1/2 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 1 cucumber, peeled, halved lengthwise, seeded, and finely chopped
Directions
-
Whisk yogurt, oil, lemon juice, garlic, basil, mint, salt, and pepper in bowl. Stir in cucumber, cover with plastic wrap, and refrigerate until flavors blend, about 30 minutes. (Sauce can be refrigerated for several hours.)