If you are serving this for a vegetable dip, keep it as is. If using it to dress a salad, use regular yogurt instead of Greek and whisk in a little milk or olive oil until it thins to your desired consistency. You can play around with the amount of garlic, cutting it to half of a clove to start, particularly if your kids are sensitive to the taste.
Course
Appetizer, Salad
Prep Time8minutes
Servings1cup
AuthorKatie Morford
Ingredients
½cupnon- or lowfat plain Greek yogurt
1/3cuplight sour cream
2tablespoonsmayonnaise(regular or light, whatever you have on hand)
2tablespoonsminced chives
1small clove garlic,peeled
1teaspoonwhite wine vinegar
1tablespoonextra-virgin olive oil
¼teaspoonsalt
Black pepper to taste
Instructions
Put the yogurt, sour cream, mayonnaise, chives, garlic, vinegar, olive oil, and salt in the bowl of a food processor. Add a few grinds of black pepper. Whirl until smooth. If you don’t have a food processor, finely mince the garlic and whisk all of the ingredients in a medium bowl until smooth. If using this for salad dressing, add a little milk or olive oil until it reaches your desired consistency.