1 cup greek yogurt
2 Tbsp mayo
2 Tbsp fresh lemon juice
1 tsp lemon zest
1/4 cup fresh dill
sea salt and fresh ground black pepper to taste
In a small bowl, whisk together yogurt, mayo, lemon juice, zest and fresh dill.
Season with salt and pepper to taste.
Refrigerate in a sealable jar for up to a week in the fridge.
*Best if made a couple hours ahead
**We like to to use this sauce on our Mediterranean quinoa bowls.
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