If you think of creamy dressings as junk food, using this Greek yogurt blend instead of sour cream or regular mayonnaise will change your mind. 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.

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.
2. Cover and store in refrigerator up to 1 week.