A vibrant, herby dressing bursting with fresh herbs, Greek yogurt, and tangy lemon. Versatile for salads, bowls, and dips.
# What You'll Need:
→ Dairy & Base
01 - 1/2 cup plain Greek yogurt (full-fat or low-fat)
02 - 1/4 cup mayonnaise
→ Fresh Herbs
03 - 1/4 cup fresh parsley leaves
04 - 1/4 cup fresh chives
05 - 1/4 cup fresh tarragon leaves
06 - 2 tablespoons fresh basil leaves
→ Aromatics & Flavor
07 - 2 tablespoons fresh lemon juice
08 - 1 small garlic clove
09 - 2 anchovy fillets (optional, for authentic flavor)
10 - 1 teaspoon Dijon mustard
11 - Salt and freshly ground black pepper, to taste
→ Optional
12 - 1-2 tablespoons milk or water, to thin if desired
# Directions:
01 - Place Greek yogurt, mayonnaise, parsley, chives, tarragon, basil, lemon juice, garlic, anchovy fillets (if using), and Dijon mustard in a blender or food processor.
02 - Process until completely smooth and vibrantly green, stopping to scrape down the sides of the bowl as needed for even incorporation.
03 - Taste the dressing and adjust seasoning with salt and freshly ground black pepper according to preference.
04 - If a thinner dressing is preferred, blend in milk or water one tablespoon at a time until desired consistency is achieved.
05 - Transfer to an airtight container or jar, cover, and refrigerate for at least 30 minutes to allow flavors to meld together.
06 - Serve chilled as a salad dressing, vegetable dip, or sandwich spread. Store refrigerated for up to 4 days.
