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.

Amanda Haas
Recipe by Oxmoor House September 2012

Gallery

Credit: Oxmoor House

Recipe Summary test

hands-on:
10 mins
total:
10 mins
Yield:
Serves 13 (serving size: about 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

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

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Source

Cooking Light Real Family Food

Nutrition Facts

43 calories; fat 3.6g; saturated fat 0.4g; mono fat 1.9g; poly fat 0.9g; protein 1.3g; carbohydrates 1.5g; cholesterol 2mg; sodium 120mg; calcium 23mg.
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