Margo True, Sunset Magazine's food editor
Time: 15 minutes
- In a bowl, stir together 1 cup low-fat Greek yogurt, 2 tsp. minced shallot, 1/2 tsp. kosher salt, 1/8 tsp. pepper, and 1 tbsp. roasted almond oil.
- Spread on a plate, then drizzle with an additional 1 1/2 tbsp. oil. Sprinkle with 2 tbsp. each coarsely chopped roasted almonds and diced Persian or English cucumber.
- Serve with 3 pita breads, cut into wedges.
Per Serving: 239 Cal., 65% (155 cal.) from fat; 9 g protein; 17 g fat (1.8 g sat.); 14 g carbo (3 g fiber); 215 mg sodium; 2.5 mg chol.
Full story: Flavored oils - Cooking beyond olive oil