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Greek Goddess Dressing

Oxmoor House
Hands-On time 10 mins
Total time 10 mins
Yield Serves 13 (serving size: about 2 tablespoons)
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.

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

Nutrition 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

How to Make It

  1. Place all ingredients in a blender; process until smooth. Cover and store in refrigerator up to 1 week.
Cooking Light Real Family Food