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Beth Dooley’s Green Yogurt Sauce

Prep Time:  20 minutes

     Serves:  5

Beth Dooley is a Minnesota-based food writer whose recipes feature seasonal ingredients from the northern Heartland. This one lavishes Middle Eastern yogurt sauce with springtime herbs.

Ingredients

  • 1 1/2 cups sorrel leaves, washed and spun dry
  • 1 cup watercress, washed and spun dry
  • 1/4 cup chopped chives
  • 1/4 cup parsley leaves
  • 1 small garlic clove, chopped
  • 1/2 cup whole milk Greek yogurt, or more as desired
  • 1 Tbsp. extra-virgin olive oil
  • 1 tsp. fresh lemon juice
  • Salt and freshly ground black pepper
  • Makes about 1 cup.

Directions

  1. Mince together the sorrel, watercress, chives, parsley and chopped garlic. Place in a bowl and stir in yogurt, olive oil and lemon juice, plus salt and pepper to taste. It will keep for up to three days stored in a covered container in the refrigerator.

Notes

Suggestions Top grilled fish and chicken, baked potatoes and roasted vegetables, and use as a dip for carrot sticks and chips.