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.

Recipe

— 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

— Salt

Directions

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.

Nutrition Facts

Makes 1 cup

Serving size: 2 tablespoons

Per serving

Calories: 50

Total Fat: 4 grams

Carb: 2 grams

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