Makes about 2 cups

Ingredients:

1 Cup Plain Greek Yogurt
1 Cup Santa Fe Ole's Roasted Green Chile
2 TBsp. Diced Sweet Onion
1 Tsp. Ground Cumin
½ Tsp. Cumin Seeds
1-2 Garlic Cloves, finely minced
½ Tsp. Sugar
Juice of ¼ small Lime
2 TBsp. Olive Oil
½ Tsp. Salt, or to taste

Preparation:

In a blender, mix until smooth.
Adjust seasonings if necessary.
Cover and refrigerate for at least and hour, allowing flavors to meld.

Serving:

Toss with shredded cabbage and carrots for slaw (a wonderful accompaniment to barbeque) or toss with Romaine leaves for a take on a Southwestern Caesar (top with anchovies and shaved Parmesan cheese). Top a wedge of Iceberg lettuce with bleu cheese and bacon bits…. Mmmm!