Healthy Veggie Dip. By Juliana Goodwin
Ingredients
1 cup 2% plain, unsweetened Greek yogurt
3 tablespoons light mayonnaise
2 teaspoons red wine vinegar
1/2 cup fresh basil, sliced
1/3 cup parsley, chopped
2 garlic cloves, minced
2 green onions, sliced and minced
1 teaspoon dried oregano
1 teaspoon onion powder
3/4 teaspoon salt or more to taste
1/4 teaspoon pepper
Pinch of rosemary (optional)
Vegetables for serving
Directions
In a medium bowl, stir all ingredients together until thoroughly mixed, and refrigerate for 12-24 hours. Add a dash of rosemary (optional) before serving. Serve with assorted vegetables.
Note: Leftover dip is good on grilled chicken or as a sandwich spread.
Category:
Summer Lovin'
