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Green goddess Greek yogurt dip

Green Goddess Greek Yogurt Dip

A herby dip of whole-milk Greek yogurt, mayonnaise, parsley, tarragon, chives and lemon, about 1 g net carbs per 2 tablespoons. Adapted from Penn State Extension.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 14 servings (2 tablespoons)
Course: Appetizer, Dip
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

  • 1 cup plain whole-milk Greek yogurt
  • 1/2 cup mayonnaise regular
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/3 cup chopped fresh tarragon or 2 teaspoons dried
  • 1/4 cup chopped fresh chives
  • 2 tablespoons lemon juice fresh or bottled
  • 1 tablespoon cider vinegar or unseasoned rice vinegar
  • 1 clove garlic chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper or to taste

Method
 

  1. Wash your hands. Rinse the parsley, tarragon and chives under running water and pat them dry; prewashed packaged herbs don't need rinsing.
  2. Put all of the ingredients in a food processor or blender and pulse until well combined and flecked with green.
  3. Scrape into a bowl, cover and refrigerate for at least 30 minutes.
  4. Serve with celery, cucumber, bell pepper or radishes, or spoon over grilled or baked chicken or fish.

Notes

About 1 g net carbs per 2 tablespoons. Adapted from Penn State Extension's Green Goddess Dip, made with whole-milk Greek yogurt and regular mayonnaise and with more yogurt than mayonnaise. Refrigerate leftovers, covered, within 2 hours and use within 3 to 4 days.