• 1 c Thick Yogurt
• 1/2 tsp Lemon Juice
• 3 small to medium Garlic Cloves
• 2 TBSP Fresh Dill
• 1/2 tsp Ground Pepper
• 1/2 tsp Cumin
• 1/2 tsp Salt

Instructions Peel garlic cloves and crush with the fresh dill in the bowl you will use to combine the ingredients. I imagine you could do it in a food processor, but I find that crushing the garlic and the dill releases all of the tasty oils. Combine crushed garlic and dill with yogurt and remaining spices. Stir to combine and refrigerate.

As a note, I make my own yogurt with my Instapot. I use whole milk and cream, add in around 1 1/2 tbsp vanilla, and let it cook for at least 12 hours. My yogurt is super thick and tangy and I make a batch each Sunday to mix with Grape Nuts for a quick breakfast most days of the week.

I based this on a recipe for chicken, but I had some over breaded porkchops (with a heavy paprika element in that breading) that I air fried. The resulting flavor of the yogurt sauce and the paprika on the porkchop reminded me of the sauce on the Polish dish Mizeria. As such, I imagine it would be delicious with cucumber as a salad or as a dip for air fried summer squash coins. I also had some over hulled barley and lentils, which was also quite delicious.