Five-Flavor Yogurt Dip

Mar 30, 2005 12:00 PM


Five-Flavor Yogurt Dip
March, 2005

Makes about 2 cups / Modeled after a fantastic sauce I had with lamb cubes at a Turkish restaurant in San Francisco, this all-purpose yogurt sauce hits many notes: sweet, sour, hot, salty, herbaceous, and that mysterious savory flavor the Japanese call umami. Serve with red bell pepper, jicama, and carrot slices; as a topping for baked potatoes; with grilled lamb, chicken, or tofu; tossed in tuna salad; or as a different and nutritious sandwich spread.

1 cup low-fat, nonfat,
or whole-milk plain yogurt
1/2 cup roasted tahini
1/2 teaspoon salt, or to taste (optional)
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill
1/4 teaspoon cayenne pepper

1.Mix all ingredients in a bowl. Refrigerate for at least 1 hour to allow flavors to blend.


PER SERVING (1 tablespoon): 28 cal, 68% fat cal, 2g fat, 0g sat fat, 0mg chol, 1g protein, 1g carb, 0g fiber, 40mg sodium

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