Creamy Horseradish Dill Sauce
Try this bright and zesty sauce on your favorite baked, broiled or grilled fish or dolloped on crab cakes in place of cocktail or tartar sauce.  Leftovers are delicious mashed into a baked potato, and I think broccoli tastes extra special when dipped into this speedy sauce.

Yields 3/4 cup.


  • 1/3 cup Greek yogurt (nonfat is fine; may use 2%, whole or sour cream)
  • 1/3 cup mayonnaise
  • 1 tablespoon minced or grated onion
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon prepared horseradish
  • 3/4 teaspoon dill weed (may substitute 1 tablespoon chopped fresh dill)
  • 1/8 teaspoon garlic powder (not garlic salt)
  • Kosher salt and freshly ground pepper


  1. In a small bowl, mix together all of the ingredients.  Add salt and pepper to taste.  I add a pinch or two (1/16 to 1/8 teaspoon) of each.
  2. Cover and store in the refrigerator.  If possible, allow at least an hour or two for the flavors to meld prior to serving.

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