Yogurt-Dill Sauce
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 365. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 8-ounce carton plain yogurt or dairy sour cream
- 1 tablespoon snipped fresh dillweed or 1 teaspoon dried dillweed
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
Instructions
- In a mixing bowl combine yogurt, dillweed, pepper, and garlic powder. Chill till serving time. Serve with fish, seafood, or lamb.
- Yogurt-Cucumber-Mint Sauce: Prepare as above, except omit dillweed. Pat 1/2 cup shredded cucumber with a paper towel to remove excess liquid. Stir into yogurt mixture along with 1/4 teaspoon dried mint, crushed.
- Yogurt-Chutney Sauce: Prepare as above, except omit dillweed. Stir 3 tablespoons chopped chutney into yogurt mixture.
- Yogurt-Chili Sauce: Prepare as above, except omit dillweed. Stir 2 tablespoons chili or barbecue sauce and several dashes bottled hot pepper sauce into yogurt mixture.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Tzatziki 1A" by Wheeler Cowperthwaite; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/60756254@N07/15750079585. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.