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Creamy herb remoulade


  • 1 garlic clove, minced
  • 1 cup plain Greek yogurt
  • 1 Tablespoon whole milk
  • ½ teaspoon ground cumin
  • ⅛ teaspoon cayenne pepper
  • 3 Tablespoons chopped dill
  • 3 Tablespoons chopped chives
  • 1 teaspoon extra-virgin olive oil
  • Coarse salt


Combine all ingredients in a medium bowl. Season with salt to taste. Cover and store in the refrigerator until you are ready to use, preferably at least an hour or so, to allow the flavors to marry. Store for up to three days refrigerated.


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