Friday, August 14, 2009

Creamy Dill Sauce

I found this recipe online, and made it to serve with Salmon Cakes. It makes about 1/2 a cup.

What you need:

1/4 cup reduced-fat Mayo (I used light Miracle Whip)
1/4 cup nonfat plain yogurt
2 scallions, thinkly sliced
1 Tbsp. freshly squeezed lemon juice
1/2 tsp. dried Dill (or 1 Tbsp. minced fresh Dill)
freshly ground pepper to taste

Combine all ingredients in a small bowl, cover and refrigerate up to 2 days.

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