Greek Goddess Dressing

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)
Total:
Recipe from Oxmoor House

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