This condiment combines nutty and savory flavors.
“Tangy Greek yogurt adds extra protein and complements the sesame and umami tasting notes in this hearty sauce,” says Denver-based recipe developer Julia Heffelfinger.
Yields ½ cup
- ¼ cup 2% Greek yogurt
- 1 tablespoon white miso
- 1 tablespoon tahini
- 1 tablespoon fresh lemon juice
- Kosher salt and pepper
- In a small bowl, whisk all of the ingredients together with two tablespoons of water until smooth. Season with salt and pepper.
Place in an airtight container and store in the fridge for up to one week.