Dill Yogurt Sauce

I’ve been growing some tomatoes in my little garden this summer. The plants are getting bigger and bigger, and I was able to pick my first little but substantial harvest this week. From left to right, I sliced some better boys, Carolina Golds, Cherokee Purples, and another Carolina Gold. Yum!

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Summer tomatoes are special. I didn’t want to do to much to them. Eating them sliced, raw, and ASAP was a must. I could have diced the tomatoes and cukes and tossed them in the sauce, but these were my first tomatoes of the summer, and I wanted to enjoy them!

(It’s my party, and I’ll cry if I want to!)

This dill yogurt sauce is a perfect little topping for tomatoes and cucumbers, carrots, bell peppers, and pretty much anything.

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I ate these fresh-from-the-garden tomatoes with some chickpea sliders so the yogurt sauce also doubled as a sauce for the burgers.

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By the way, Martha Stewart for the win again – these chickpea burgers were easy to throw together and stayed together on the grill. (Note: I popped the formed patties in the freezer for 20 minutes first based on prior experience with bean burgers, which is not indicated in the instructions on her website.)

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This is another wasy sauce that can be used as a salad dressing, veggie dip, or burger sauce!

Josh

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Dill Yogurt Sauce

Ingredients: 

  • 1 cup plain nonfat Greek yogurt
  • 1 small bunch dill, finely chopped
  • juice of 1 lemon
  • 1-2 tablespoons olive oil
  • salt + pepper

How-to:

  1. Whisk the ingredients together in a medium bowl. Season with salt and pepper. Serve.
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