I like that it's mayo/yogurt because I usually have yogurt on hand (as opposed to buttermilk). It also makes just a cup--easier to use up before it goes bad. I used fresh chives and parsley because, amazingly, they survived last night's snowfall. If you need to sub in dried herbs for the fresh, use 1 teaspoon instead of the tablespoon called for. I used everything listed, but the recipe says you can mix and match or use them all.
~from Simply in Season
- 1/2 c. mayonnaise (I used lowfat)
- 1/2 c. plain yogurt (I used lowfat)*
- 1/2 t. salt
- 1 T. fresh dill, chopped
- 1 T. fresh chives, chopped
- 1 T. fresh parsley, chopped
- 1 t. lemon juice
- 1 t. celery seed
- 1/2 t. garlic powder
- 1/2 t. paprika
Mix mayo and yogurt and salt together. Add remaining ingredients and mix thoroughly. Let chill for an hour (if you can wait that long!) and serve with fresh vegetables.
~Makes about a cup
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