My sister and I are what you could call "condiment killers." Growing up in the nineties in Orlando, Florida made fast food like Chick-fil-A the norm- my mom was pretty good about not going too often though. I was a very picky eater as a child, so I actually wasn't a huge fan of all those chicken nuggets and whatnot. But I loved BBQ sauce- I would eat my fries or nuggets simply for the sauce. This evolved into my loving sauces and dips for everything, whether it was with my carrot sticks or tortilla chips.
I was shocked when I realized how much sugar goes in the standard BBQ or ketchup, and overall how unhealthy these things were. I nixed these things altogether, and it was surprisingly not too difficult to give up. Now I'm all about the hummus, guac, and different yogurt dips. Greek yogurt is incredibly versatile and helps give a creaminess to a dish without fat but adding in protein. Booyah.
This yogurt dip was created first as a veggie dip, but now I've used it as a topping for meals- it goes really well with my Spicy Chile-Garlic Soy Black Sesame Salmon. I've found that all yogurt dips tend to complement spicy or smokey flavors, since it cools it down a bit.
Anyhow, super simple to make- takes probably 1-2 minutes, depending how fast of a veggie slicer you are.
Cucumber-Dill Yogurt Sauce
*makes 1 cup
3/4 cup Fage 0% Greek Yogurt
~20 pieces of very thinly sliced Cucumber (I used a vegetable peeler)
1 tsp dried Dill
1/2 tsp Garlic Salt (mine's a combo of Himalyan pink salt & garlic powder)
1. Stir all ingredients together and refrigerate until ready to use.
I love these 1-step recipes.