Ingredients – Makes 1 1/4 cups dressing

• 1 cup (250 mL) plain Greek yogurt
• ¼ cup (60 mL) mayonnaise
• 1 tsp (5 mL) onion powder
• 1 tsp (5 mL) garlic powder
• 1 tsp (5 mL) dried chives
• 1 tsp (5 mL) dried dill
• 1 tsp (5 mL) dried parsley
• 2 tsp (10 mL) lemon juice or white vinegar
• Salt and pepper
• milk (optional) 

Directions

1. Combine all of the ingredients.
2. If desired, thin the dressing using 1 Tbsp (15 mL) of milk (or cream) at a time until desired consistency is reached.
3. Let the dressing rest in the fridge for at least an hour. Dressing will keep in the fridge up to 7 days.

Tips:

This dressing is thick enough to do double duty as a dip. Whip up a quick batch and serve with cut vegetables.

To use fresh herbs in place of dried, double the amount called for. So instead of 1 tsp, use 2 tsp of any finely minced fresh herb.