Herbed Yogurt
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Credit: Gregory Denton, Executive Chef, Metrovino, Portland, Ore.
The National Culinary Review, November/December 2010
Ingredients
1 cup plain organic yogurt
2 T. chopped fresh dill
1 T. chopped fresh cilantro
1 T. chopped fresh mint
Salt and black pepper, to taste
Instructions
Method: Combine all ingredients in bowl. Keep chilled.
Yield
4 servings
Tags
Sauce/Dressing/Rub, Side, The National Culinary Review
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