Dill Dipping Sauce

Will was reheating our Sweet Potato Corn Cakes that we've had in the freezer for a couple months and asked me to make some sauce to go with it. I looked at the original sauce, which was just a combo of plain Greek yogurt and garlic, and it didn't seem very enticing. So since I wasn't intrigued, Will asked me to come up with my own dipping sauce to go with the cakes! Seeing as how I'm usually in charge of making dipping sauces and dressings for meals because they're usually an easy task, I felt like this mini-challenge would be no big deal! I just decided to pick some sauce regulars (plain yogurt, lemon juice, olive oil) and throw in my own combo of spices, being sure to include the much coveted dill. My "bold" choices were to add the ground nutmeg and dijon mustard, which turned out to be positive flavor risks to take. Will was very surprised that he liked this sauce because it included mustard, which he usually tries to avoid, and the dill wasn't overpowering. Yippee!


Dill Dipping Sauce
1 6-oz. container Chobani plain Greek yogurt
1/2 tbsp olive oil
1/2 tbsp lemon juice
1/2 tsp salt
2-3 cranks fresh ground black pepper
1/2 tsp garlic powder
1/4 tsp white ground pepper
1/2 tsp ground nutmeg
1 1/2 tsp dill
1 tsp dijon mustard
1/2 tsp sumac (optional)

Mix yogurt, olive oil and lemon juice until blended. Add salt, black pepper, garlic powder, and white ground pepper. Stir in well. Then add nutmeg and dill (and sumac, if adding), stirring lightly to combine. Lastly, add dijon mustard (it's about 1 squirt ~ 1 tsp) and blend in. Serve with Sweet Potato Corn Cakes, a veggie snack (sugar snap peas, snow peas, broccoli, celery, carrots, etc.) or chips!