Greek Goddess Dressing

Greek Goddess Dressing Recipe
Oxmoor House
I always thought of creamy dressings as junk food, until I started using Greek yogurt instead of sour cream or regular mayonnaise. Use the dressing like you'd use any ranch or Green Goddess dressing—on salads, as a dip for veggies, or as a sauce for anything your kids claim they won't eat. It can also be used as a marinade, on top of baked potatoes, or served as a dipper for your oven fries. Now you can serve creamy dressings without the guilt.

Yield:

Serves 13 (serving size: about 2 tablespoons)

Recipe from

Recipe Time

Hands-On: 10 Minutes
Total: 10 Minutes

Nutritional Information

Calories 43
Caloriesfromfat 0.0 %
Fat 3.6 g
Satfat 0.4 g
Monofat 1.9 g
Polyfat 0.9 g
Protein 1.3 g
Carbohydrate 1.5 g
Fiber 0.0 g
Cholesterol 2 mg
Iron 0.0 mg
Sodium 120 mg
Calcium 23 mg

Ingredients

2/3 cup nonfat buttermilk
1/2 cup plain 2% reduced-fat Greek yogurt
1/4 cup canola mayonnaise
1 tablespoon thinly sliced shallots
1 tablespoon chopped fresh tarragon
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 small garlic clove, peeled

Preparation

1. Place all ingredients in a blender; process until smooth. Cover and store in refrigerator up to 1 week.

Note:

Amanda Haas,

Cooking Light Real Family Food

September 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note