Sunday, July 11, 2010

Yogurt Dip/Dressing

This is my favorite salad dressing and dip (especially for pretzels and potato chips. And veggies. I guess for anything). I found it a couple years ago when I was looking for something to use up a lot of spinach. I make it all year round now as the spinach doesn't add all that much flavor anyway. No picture as it's just a white blob with some green bits from the herbs.

Yogurt Dip/Dressing
1 c chopped fresh spinach (optional)
1 c yogurt and mayo (I like to use 2/3-3/4c yogurt as I make nonfat yogurt so this is almost no calories; original called for an equal split)
3/4-1 tsp season salt (I make my own)
1/8 tsp each dried parsley, basil, and oregano OR 1+ Tbsp fresh basil, and a large pinch each parsley and oregano OR to taste
2 or so cloves of garlic, minced

It's very forgiving. I just used a bunch of fresh herbs picked from the back deck and the bit of garden out the front door; I didn't measure any of them. I love basil and garlic so usually go pretty heavy on them. Nutmeg would prefer I used less garlic. Last summer, she was eating entire cloves of raw. This summer...can't stand it. (Same goes for lemons and salads in general. ::sigh::)

I made yogurt yesterday especially for this. Good thing as Nutmeg and I finished the previous batch with pretzels for lunch.

I also baked bread yesterday (looks pretty much just like all the others I've posted).

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