Tahini Remoulade

 

1 1/4 C. plain Greek yogurt

1 C. tahini, at room temperature

1/4 C. fresh lemon juice

1/4 C. minced cornichons

1/4 C. drained and rinsed small capers

2 T. chopped dill

2 peperoncini—stemmed, seeded and minced

2 garlic cloves, minced

Salt and freshly ground black pepper

 

In a medium bowl, stir all of the ingredients together and season with salt and black pepper. Serve immediately