Yogurt Sauce with Cayenne & Dill
1 Cup Yogurt
1/2 cup Sour Cream
1 large Garlic clove
2 teaspoons chopped Dill
3/4 teaspoon Cayenne or Hot Paprika
Whisk the yogurt and sour cream together. In a mortar, mash the garlic to a paste with 1/2 teaspoon salt; measure 1 teaspoon, then add it to the yogurt with the dill and cayenne. If you have time, refrigerate for 1 hour before serving. Makes 1 1/2 cups. You can serve this with omelets, vegetables or bread.
2 loosely packed cups fresh Dill leaves, rinsed and dried
2 tablespoons pine nuts or walnuts
1/2 clove or more of garlic (optional)
1/2 cup neutral oil like grapeseed, corn or canola
Combine the Dill with a pinch of salt, the nuts, half the oil and the garlic (if you use) in a food processor or blender. Process, stopping to scrape down the sides of the container if necessary and adding the rest of the oil gradually. Squeeze a bit of lemon juice to finish. Use within a day. Good on pasta or with grilled veggies.