Recipes and Cooking Basic Yogurt Sauce This creamy sauce recipe is wonderful dolloped on grilled vegetables or for dunking raw veggies. With yogurt at its base, it's a healthier dip recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 23, 2018 Print Share Share Tweet Pin Email Total Time: 15 mins Servings: 12 Yield: 1 1/2 cups Jump to Nutrition Facts Ingredients 1 clove garlic ½ teaspoon salt 1 ⅔ cup plain Greek yogurt 2 tablespoon finely chopped fresh chives 1 tablespoon lemon zest Freshly ground black pepper Directions Using the flat side of a chef's knife, mash garlic clove with the salt to make a smooth paste. In a small bowl combine garlic paste, yogurt, chives, and lemon zest. Season to taste with pepper. Cover and chill until ready to serve. If desired, top with additional chives. Creamy Yogurt-Feta Dressing In a food processor or blender combine 1/2 cup each Yogurt Sauce and fresh parsley leaves, 1/4 cup crumbled feta cheese (1 oz.), and 1 Tbsp. each fresh tarragon or mint leaves, lemon juice, and olive oil. Cover and process or blend until well mixed. Thin to desired consistency with 1/4 cup milk. Season to taste with salt and black pepper. Makes about 1 cup.Per 2 Tbsp.: 29 calories, 2 g protein, 1 g carbohydrate, 2 g total fat (1 g sat. fat), 3 mg cholesterol, 0 g fiber, 1 g total sugar, 5% Vitamin A, 5% Vitamin C, 86 mg sodium, 3% calcium, 1% iron Veggie Dip Prepare Creamy Yogurt-Feta Dressing as directed, except omit thinning with milk. Makes about 3/4 cup.Per 2 Tbsp.: 26 calories, 2 g protein, 1 g carbohydrate, 2 g total fat (1 g sat. fat), 3 mg cholesterol, 0 g fiber, 1 g total sugar, 5% Vitamin A, 5% Vitamin C, 83 mg sodium, 2% calcium, 1% iron Marinade Prepare Creamy Yogurt-Feta Dressing as directed, except increase olive oil to 3 Tbsp. To use, pour marinade over chicken; turn to coat. Marinate in refrigerator 30 minutes to 3 hours, turning occasionally. Drain chicken, discarding marinade. Roast or grill chicken. Makes about 1 1/4 cups.Per 2 Tbsp.: 49 calories, 2 g protein, 1 g carbohydrate, 4 g total fat (1 g sat. fat), 3 gm cholesterol, 0 g fiber, 1 g total sugar, 5% VitaminA, 5% Vitamin C, 86 mg sodium, 3% calcium, 1% iron Print Nutrition Facts (per serving) 24 Calories 1g Fat 1g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 24 % Daily Value * Total Fat 1g 1% Cholesterol 3mg 1% Sodium 107mg 5% Total Carbohydrate 1g 0% Total Sugars 1g Protein 3g Vitamin C 1mg 5% Calcium 37mg 3% Potassium 4mg 0% Folate, total 0.6mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.