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.

Nutrition Facts Per Serving (1 tablespoon):

Calories: 28 calories

% fat calories: 68

Fat: 2g

Saturated Fat: 0g

Cholesterol: 0mg

Protein: 1g

Carbohydrate: 1g

Fiber: 0g

Sodium: 40mg