Cool Dill Pollen Sauce

⅔ cupYogurt, plain nonfat or low-fat
1 - 1 ½ teaspoonPollen Ranch Dill Pollen
1 TablespoonWhite wine vinegar
1 TablespoonMinced chives
⅛ teaspoonLiquid hot pepper seasoning
To tasteSalt and pepper

 

In a small bowl, stir together yogurt, vinegar, chives, dill and hot pepper seasoning. Season to taste with salt and pepper.

If made ahead, cover and refrigerate for up to 1 day.

Serve with cold poached or grilled salmon or white-fleshed fish.

Makes about cup.


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