Perfect for a vegetable dip, and used on sandwiches, fish, meat, baked potatoes and whole grain pasta. Thin it out with a splash of water and you have made your own salad dressing!
Makes 8 – 2 Tablespoon Servings
Ingredients
- 2 Cups siggis Plain Yogurt (Fat-Free)
- 2/3 Cup Light Mayonnaise
- 1 Teaspoon Dried Dill Weed
- ½ Teaspoon Dried Parsley
- ½ Teaspoon Kosher Salt
- ¼ Teaspoon Ground Black Pepper
- ¼ Teaspoon Garlic Powder
Instructions
- Combine all ingredients in a bowl until well blended.
- Consume immediately or refrigerate (will keep covered, in refrigeration up to 3 days).