| Makes about 2 cups / Modeled after a fantastic sauce I had with lamb cubes at a Turkish restaurant in San Francisco, this all-purpose yogurt sauce hits many notes: sweet, sour, hot, salty, herbaceous, and that mysterious savory flavor the Japanese call umami. Serve with red bell pepper, jicama, and carrot slices; as a topping for baked potatoes; with grilled lamb, chicken, or tofu; tossed in tuna salad; or as a different and nutritious sandwich spread. 1 cup low-fat, nonfat, or whole-milk plain yogurt
1/2 cup roasted tahini
1/2 teaspoon salt, or to taste (optional)
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill
1/4 teaspoon cayenne pepper 1. Mix all ingredients in a bowl. Refrigerate for at least 1 hour to allow flavors to blend. | Nutrition Facts Per Serving (1 tablespoon): | | Calories: 28 calories |  | | % fat calories: 68 | | | Fat: 2g | | | Saturated Fat: 0g | | | Cholesterol: 0mg | | | Protein: 1g | | | Carbohydrate: 1g | | | Fiber: 0g | | | Sodium: 40mg | | |
