Cajun Yogurt Remoulade


1 cup 2% or whole fat plain Greek yogurt

1 teaspoon sweet paprika

1 tablespoon finely chopped flat leaf parsley

1 lemon juiced (about 1 tablespoon)

2 tablespoons Dijon mustard

2 teaspoons Tabasco or red-hot sauce

1 small clove garlic, crushed and minced

1 tablespoon capers, rough chopped

1/4 teaspoon kosher salt

Dash of Worcestershire sauce

Pinch black pepper



Combine all ingredients into food processor or large bowl. Mix well.

Cover tightly. Refrigerate for 1 hour minimum. Best flavor achieved if chilled over-night.


Recipe courtesy of National Dairy Council Ambassador Andrew Dole, MS, RDN, CSSD, CEC, USAT I