Yogurt dressing with horseradish and dill

Votes: 1

Time: 5 min.
Complexity: easily
Servings: 1

Nutritional value per serving:

Calories 192, total fat 8 G., saturated fats 5 G., proteins 11 G., carbohydrates 22 G., fiber 1 G., cholesterol 19 mg, sodium 388 mg, sugar 20 G.

This yogurt dressing goes well with many fresh vegetable salads and can also be served as a dip for appetizers. The zesty horseradish and tart pickle relish perfectly complement the delicate creaminess of natural yogurt, while dill adds a spicy freshness.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cups nonfat plain Greek yogurt
2 tablespoons pickled cucumber relish
1 teaspoon horseradish
1 teaspoon of honey
1 teaspoon apple cider vinegar
1 teaspoon Dijon mustard
2 tbsp chopped fresh dill

Ingredient Substitution Suggestions

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Recipes with similar ingredients: yogurt, pickled cucumber, vegetable relish, horseradish, honey, apple cider vinegar, Dijon mustard, dill

Cooking the dish according to the recipe:

In a large bowl, combine the yogurt, relish, horseradish, honey, vinegar, and mustard. Add the dill and stir. Cover and refrigerate until ready to serve. Serve with broccoli salad or any other summer side dish.

Author of the recipe - Katie Lee is an American food writer and television food critic.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Sauces / Dips / Salad dressings