The Pantry Challenge has certainly stirred some creative juices in me – at least most days. Thanks to great produce sales, our family has been eating lots of fresh fruits and veggies. Truth be told, my kids don’t really care for cooked vegetables, so we eat a lot of salads and veggies and dip. Having a yummy dip or dressing is a great way for my family to enjoy more vegetables than we normally would.
This recipe for yogurt-dill dressing was actually born out of our desire to treat our Kansas friends to Fish Tacos. I wanted to have the white sauce that I’ve enjoyed when we’ve eaten fish tacos at restaurants. An internet search produced several different variations, which of course, I’ve tweaked. This dressing was great on tacos, a yummy sidekick for pizza, delicious with grilled steak and fresh pita bread sandwiches, and it also works as a salad dressing.
If you try it on something else, I’d love to know what!
- 1/2 cup plain yogurt
- 1/2 cup mayonnaise
- 1/4 cup lemon juice
- 2 cloves garlic minced
- 1 tsp dried dill
- 1/2 tsp ground cumin
- 1/4 tsp ground cayenne pepper
- In a small mixing bowl or jar, whisk together the yogurt, mayonnaise, and lemon juice.
- Stir in the garlic, dill weed, cumin, and cayenne. Adjust seasonings to taste.
- Chill until ready to serve.
Note: store leftovers promptly in the refrigerator for up to 1 week.
Nutritional values are approximate and based on 2 tablespoons of dressing.