Rich without being heavy and zippy from the lemon juice and garlic, this sauce goes well with any fried organ dishes, especially with Crispy Fried Kidney.


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Lemon Garlic Dipping Sauce

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  • Author: Jill Baker
  • Yield: 1 cup 1x


Units Scale

1 c. Plain Full-Fat Greek Yogurt

3 Tbsp. Fresh Lemon Juice

2 Cloves Garlic, finely grated

1/2 tsp. Fine Sea Salt

1/2 tsp. Ground Black Pepper


  1. Put all the ingredients in a medium bowl and mix until evenly combined
  2. Cover and chill until ready to serve.
  3. The sauce can be served straight from the fridge or at room temperature.


This sauce will keep for up to 3 days in the fridge.

Recipe is an excerpt from It Takes Guts by Ashleigh Vanhoute and can be purchased here.