Prep Time:
5 mins
Total Time:
5 mins
Yield:
Makes 2 1/2 cups
Use this lively condiment as a dip, or thin it slightly with water to make a salad dressing. It complements all kinds of roasted and fresh vegetables, such as our Roasted Carrots and Parsnips and Lemon-Pepper Green Beans.
Ingredients
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2 cups whole-milk yogurt (not Greek)
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⅓ cup extra-virgin olive oil
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½ cup packed finely chopped fresh mint leaves
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½ teaspoon grated lemon zest, plus 1 tablespoon fresh juice
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Kosher salt and freshly ground pepper
Directions
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Mix together all ingredients. Sauce can be refrigerated in an airtight container up to 1 day. If making ahead of time, keep mint separate, then chop and add just before serving.
Originally appeared: Martha Stewart Living, November 2017