I am a fan of both Lemon and Dill so this was a winning combo for me. Similar sauces often contain mayo or sour cream which taste great but the extra calories and fats aren’t great for us.
So….I went on the hunt and found some options and per my usual tweaked them to make them my own. For me the most important factor especially when modifying to healthy options is that it HAS to taste good! There are so few ingredients in this recipe that you can easily adjust to your flavor palette as well. I would love for you to comment, especially if you like it!
In a small bowl add the below ingredients and mix (I prefer to whisk):
- Plain non-fat Greek Yogurt – 1/2 cup
- Lemon Juice 1-2 tbsp.
- Olive Oil – 2-3 tbsp. (I tried to cut this back and it was just too thick but again this is preference)
- Minced Garlic – 1 tsp
- Dill – 1 Tbsp. (Personally I like a little extra)
- NOTE: you can easily double or triple, etc from the above, BUT I prefer it fresh so I just make a batch this size more frequently. For myself this amount will easily get me through the week –
So now that you have made the sauce, I recommend refrigerating it for at least an hour just to let the flavors combine. I have used this on Quinoa & cucumber as a nice refreshing lunch salad as well as atop a fresh out of the oven piece of salmon…SO GOOD! I estimate servings is around 15 tablespoons per container – I use 2-3 tablespoons per meal putting your calories per serving at around 30 calories per tablespoon.
