- ¼ cup fresh parsley
- 2 to 3 tablespoons fresh dill
- 2 to 3 tablespoons fresh chives
- 1 clove garlic
- 1 cup Greek yogurt
- ¾ cup mayonnaise
- 1½ teaspoons Worcestershire sauce
- ¾ cup lactose-free milk
- Salt and pepper
Combine the parsley, dill, chives, and garlic in a food processor; chop until finely minced.
Add the yogurt, mayonnaise, Worcestershire sauce and blend. Slowly pour milk into the processor as it blends. Season with salt and pepper. Transfer to an airtight container and store in the refrigerator until serving.
Tips + Tricks:
**If you prefer a lighter consistency for salads, thin the dressing by adding more milk in the food processor as it blends.
**Drizzle this simple dressing over spinach with tomatoes, avocado and crispy bacon. Add less milk for a thicker consistency to serve it as a dip with crudité, or use as a marinade for chicken breasts for grilling.
Nutrition information calculated with 1% lactose free milk, fat free plain Greek yogurt and regular mayonnaise
|Prep Time:||10 min|
|Cook Time:||0 min|
|Total Fat:||8 g|
|Saturated fat:||1 g|
|Calcium:||5% of Daily Value|