| 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. |
