There are a few recipes my friends always ask me for, my Lemon-Herb Vinaigrette, Ranch Dressing and Green Goddess Dip. They’re almost too easy to make, but I take all the credit! Liven up any veggie platter or salad with these and I swear your guests will lick their plates.
Greek Green Goddess Dip
1 cup low fat plain Greek Yogurt
1 cup low fat mayonnaise
1 garlic clove, minced
1/2 cup fresh mint
1/2 cup fresh parsley
1/2 cup fresh basil
1/2 cup fresh scallions
1/2 cup feta (I use sheep’s milk feta because it’s milder and very creamy
Place all the ingredients in a food processor and blend until smooth.
Roni’s Ranch Dip
16 oz low fat sour cream (I use Daisy, it’s the only ‘real’ sour cream with very minimal ingredients)
1/4 cup fresh chopped dill
1/4 cup fresh chopped chives
1 packet Hidden Valley Ranch Dip
Combine all the ingredients in a mixing bowl and stir well to combine. Allow to sit for at least an hour before serving.
Lemon Herb Vinaigrette
1 lemon, juiced
1 clove garlic, minced
1 teaspoon Dijon mustard
Pinch of salt
Pinch of pepper
Pinch of sugar
1 teaspoon of dried Herbes de Provence
1/3 cup extra virgin olive oil
Combine all the ingredients in a mason jar with a tight lid and shake vigorously. Place in the refrigerator and keep for up to 5 days.