Dill Sauce

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  • 1/2 cup Greek-style yogurt
  • 3 tablespoons mayonnaise
  • 2 tablespoons chopped fresh dill or 1 1/2 teaspoons dill pollen
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped capers
  • 1 teaspoon Dijon mustard
  • Squeeze of fresh lemon juice or to taste
  • Kosher salt and freshly ground pepper to taste
  • Pinch cayenne or to taste


Combine all ingredients.
Chill for at least 2 hours.

This is best when made the day before. Serve on fish or chicken or as a vegetable dip.
Recipe from Central Market Poulsbo - Culinary Resource Center
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