Martha Stewart Living, July 2008
- 3/4 cup Greek yogurt
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon salt-packed capers, rinsed and chopped
- 1 small garlic clove, minced
- 1/2 teaspoon coarse salt
- Freshly ground pepper
- Combine yogurt, parsley, capers, garlic, and salt in a medium bowl. Season with pepper. Cover, and refrigerate for up to 1 day.
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