|⅔ cup||Yogurt, plain nonfat or low-fat|
|1 - 1 ½ teaspoon||Pollen Ranch Dill Pollen|
|1 Tablespoon||White wine vinegar|
|1 Tablespoon||Minced chives|
|⅛ teaspoon||Liquid hot pepper seasoning|
|To taste||Salt 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 ¾ cup.