Great as a dip or a sandwich spread as well as a salad dressing, this will last about three days in the refrigerator in an airtight container.
— 1/2 cup nonfat plain yogurt, or 1/3 cup nonfat Greek style yogurt
— 1/3 cup low fat buttermilk
— 3 tablespoons mayonnaise
— 1 1/2 teaspoons lemon juice
— 1 teaspoon Dijon mustard
— 1/2 teaspoon onion powder
— 1/4 teaspoon garlic powder
— 1 tablespoon finely chopped fresh chives
If using plain yogurt, place it in a strainer lined with a paper towel and place the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
In a medium bowl, combine the strained or Greek-style yogurt and the rest of the ingredients. Add salt, to taste.
Makes 1 cup
Serving size: 2 tablespoons
Total Fat: 4 grams
Carb: 2 grams