A creamy, garlicky, herby sauce that goes nicely with just about everything.
1 garlic clove, minced with a little salt and mashed to a paste using the side of your knife
1 cup plain whole milk yogurt
½ teaspoon ground cumin
⅛ teaspoon cayenne pepper
¼ cup chopped dill
¼ cup chopped chives
1 teaspoon extra-virgin olive oil
Combine all ingredients in a medium bowl. Season with salt to taste. Cover and store in the refrigerator until you are ready to use, preferably at least an hour or so to allow the flavors to marry. The sauce can be stored for up to three days refrigerated.
Adapted from In my Kitchen by Deborah Madison.
Keywords: yogurt, sauce, dill, chives