|
|
Yogurt Dill Sauce
| ½ cup |
Olympic Natural Yogurt |
125 ml |
| 2 tbsp. |
mayonnaise |
30 ml |
| 1 tsp. |
dill weed |
5 ml |
| ½ tsp. |
Dijon mustard |
2 ml |
| 1 tsp. |
prepared horseradish |
5 ml |
| ½ tsp. |
lemon pepper |
2 ml |
| dash |
Tabasco sauce |
dash |
| |
salt |
|
Combine all ingredients and chill until needed. Makes about
1 cup (250 ml).
Maple Yogurt Sauce
| ¾ cup |
Olympic Natural Yogurt |
185 ml |
| ¼ cup |
maple syrup |
60 ml |
Combine yogurt and maple syrup and serve over your favorite
apple dish or serve with pancakes. Makes 1 cup.
Curried Shrimp Dip
| ½ cup |
Olympic Natural Yogurt |
125 ml |
| ½ cup |
Olympic Sour Cream |
125 ml |
| ½ cup |
mayonnaise |
125 ml |
| ¼ cup |
fresh shrimp |
|
| ¼ cup |
onion, finely chopped |
60 ml |
| 1 clove |
garlic, minced |
1 clove |
| 1 tbsp. |
curry powder |
15 ml |
| 1 tsp. |
cumin |
5 ml |
| |
Tabasco sauce |
|
| |
salt and pepper |
|
Blend yogurt, sour cream, and mayonnaise until smooth. Blend
in remaining ingredients adjusting seasoning to taste. Chill
to blend flavours. Serve with veggies.
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