Easy Double-Dill South Beach Friendly Tartar Sauce
I love tartar sauce so I decided to try to come up with a tasty tartar sauce that didn't have sugar and was lower in fat. It took a bit of experimenting, but this recipe combines fat-free Greek Yogurt, regular or reduced fat mayo, dill weed, capers, and dill pickle relish, and is not only easy-to-make, it's as delicious as any tartar sauce I've ever had.
2/3 cup fat-free plain yogurt (I used my favorite Greek yogurt. If you can't find it, there are links in that post for how to strain yogurt or make your own Greek yogurt.)
1/3 cup mayo (I used full-fat mayo, but you can use reduced fat)
1/2 tsp. dill weed (dried dill)
1/4 tsp. Bon Appetit seasoning (optional)
2 T capers, drained and finely minced
3 T dill pickle relish (or use finely chopped dill pickles)
- In a plastic bowl, combine yogurt and mayo, then wisk in dill weed (and Bon Appetit if using.)
- Let sit while you drain and finely chop the capers.
- Add chopped capers and dill pickle relish (or chopped dill pickles) to the yogurt-mayo mixture and stir to gently combine.
- Mixture should be chunky.
- Refrigerate for a few hours before using for best flavor.
- This will keep in the refrigerator for a few weeks.