Greek Goddess Dressing
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 dressingon 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)
Total:
Recipe from
More From Oxmoor House
Recipe Time
Hands On:
10 Minutes
Total:
10 Minutes
Nutritional Information
Amount per serving
- Calories: 43
- Calories from fat: 0.0%
- Fat: 3.6g
- Saturated fat: 0.4g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 0.9g
- Protein: 1.3g
- Carbohydrate: 1.5g
- Fiber: 0.0g
- Cholesterol: 2mg
- Iron: 0.0mg
- Sodium: 120mg
- Calcium: 23mg
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.
Greek Goddess Dressing Recipe at a Glance
- COURSE: Salad Dressings
- CONVENIENCE: Entertaining, Make-Ahead, Quick/Easy
- DIETARY CONSIDERATION: Gluten-Free, Meatless
- PUBLICATION: Oxmoor House
More Recipes for Salad Dressings
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Yogurt-Poppy Seed Dressing
Southern Living -
Green Goddess Chicken Salad
Food & Wine -
Four-Herb Green Goddess Dressing
Cooking Light
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