Yogurt Aioli

Recipe reprinted with permission from Whitney Miller’s New Southern Table (Thomas Nelson, 2015)
Photography by Justin Fox Burks.

Yield: about 1 cup

1/2 cup plain Greek yogurt
1/2 cup mayonnaise
1 clove garlic, minced
1 teaspoon finely grated lemon zest
1 teaspoon chopped fresh dill
fine sea salt to taste

Mix yogurt, mayonnaise, garlic, lemon zest and dill in a small bowl. Season aioli with salt to taste. Use immediately, or store in airtight container in refrigerator for up to 1 week.

Breakfast Toast. Complete recipe in the spring 2017 issue.