July 20, 2014

Yogurt Buttermilk Herb Dressing/Dip


Yogurt buttermilk herb dressing

Homemade buttermilk herb dressing is so good and I love to occasionally douse my salads with the stuff but it does contain a fair amount of mayonnaise which makes it kind of bad for you. Bummer.

I replaced the mayo with plain yogurt in this version and it's pretty good. Maybe not quite as good as the naughty variety but it's an excellent stand-in and maybe even better when you use it as a dip for potato chips since it's a little tangier than the original, like a sour cream dip.

I know I know—now it's healthy and I dunk chips into it? Doesn't that defeat the purpose? Naw. In the world of crunchy salty snack foods potato chips are practically healthy...just three ingredients and you can pronounce and source each of them. How's that for a rationalization?



Yogurt Buttermilk Herb Dressing

makes about 1 cup

1/2 cup plain greek yogurt
1/2 cup buttermilk
1 tablespoon olive oil
1 tablespoon lemon juice
2 tablespoons chopped fresh herbs (parsley, chives and basil)
1 small clove garlic, minced
1 teaspoon red onion, minced
1/2 teaspoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper

Combine everything in a jar and shake until smooth (or whisk in a bowl) adding a bit more buttermilk or olive oil to thin if necessary. Cover and chill. 


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