1 1/4 cup nonfat, plain yogurt
3 oz brick style cream cheese, at room temperature
1 onion, quartered
1 stalk celery, cut into pieces
3 anchovy fillets
2 tablespoons Worcestershire sauce
2 tablespoons capers
1 tablespoon mustard powder
1 tablespoon hot paprika
1 teaspoon celery seed
black pepper to taste
Directions:
Place all ingredients in a food processor or blender. Pulse until smooth. This is an easy recipe to multiply or adapt add more or less of each ingredent as the taste suits you.
Serve over: grilled vegetables (eggplant is especially good), baked potatoes or sliced fresh, raw veggies. You could even toss it with some shaved onion, sliced cucumber and tomatoes for a quick cold salad.
My thoughts:
This recipe came about as a happy accident. I came up with this sauce while trying to come up with a lowfat yogurt dip. I should have let the yogurt drain to form yogurt cheese, but I was hungry and didn’t want to wait. I ended up being more pleased with its outcome as a sauce than I think I would have been with it as a dip. As a sauce it can be used on any vegetable or even on sandwiches, as a dip it would have been more limited in its possibilities. Anyway, it is really tasty and savory without (surprisingly given all the capers and whatnot) being salty. I really loved it on grilled eggplant and look forward to making a cucumber-tomato salad with it tonight.
