Greek yogurt is strained to remove the liquid whey, making it thicker and creamier than American-style yogurt.
This recipe goes with Lamb Souvlaki with Feta-Mint Dipping Sauce
Coastal Living SEPTEMBER 2012
Whisk together all ingredients in a bowl; cover and chill until ready to serve. Mixture may thicken during refrigeration. To thin sauce, whisk in 1 to 2 tablespoons water, lemon juice, or olive oil.
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