Lemon, Garlic and Herb Yogurt 8.000

Goran Kosanovic for The Washington Post

Feb 5, 2017

Its versatility is just one reason why Post staffer Emily Codik loves this condiment, which she uses as a dip, a spread, a topping for grain bowls and a sauce for grilled chicken and fish.


Servings:
8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; makes about 2 cups

Ingredients
  • 1 3/4 cups plain nonfat Greek-style yogurt, preferably Fage brand
  • 1 tablespoon finely chopped dill, plus more for garnish
  • 1 clove garlic, minced
  • Juice of 1/2 lemon
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1/4 teaspoon salt
  • 1/4 cup finely chopped walnuts, for garnish

Directions

Scoop the yogurt into a mixing bowl. Add the dill, garlic, lemon juice, oil and salt, stirring until thoroughly incorporated.

Transfer to a serving dish; garnish with the walnuts, more dill and a drizzle of oil.

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Recipe Source

From Washington Post Going Out Guide/Weekend assistant editor Emily Codik.

Tested by Emily Codik.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.