A quick and easy riff on the classic Green Goddess Dressing. And, making it the day before is a bonus!
- 1/2 c Greek Yogurt
- 1/4 c mayonnaise (not Miracle Whip)
- 1 tablespoons chives (roughly chopped)
- 2 tablespoons parsley (leaves only)
- 3 Tab green onions
- 3 Tab white vinegar
- 1/2 tsp dried tarragon
- 1/4 tsp black pepper
- 1/8 tsp salt
- 1 clove garlic (peeled, minced)
Directions:
Place in blender or food processor and puree.
Tip: Make the dip up to 1 day in advance and keep in an airtight container in the refrigerator until ready to serve.
Servings: 4 – 6
Source: Donna Barasch