Healthy Veggie Dip. By Juliana Goodwin


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


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'