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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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From Mark Bittman. Think this would be good on roasted butternut squash/sweet potato or squash soup. Thank you Chef#945395 for suggesting lemon juice amount. Ingredients:
1 cup yogurt, preferably whole milk |
1 teaspoon garlic, minced |
1 tablespoon ginger, fresh minced |
salt, to taste |
1/8 teaspoon pepper |
1 1/2 teaspoons lemon juice (to taste) |
Directions:
1. Combine all.
2. Serve immediately or refrigerate for a few hours, but bring to room temperature before serving.
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