Prep Time: 5 minutes

Cook Time: 0

Serves: Makes 1 Cup

Ingredients:

1 cup plain nonfat Greek Yogurt

1 teaspoon dried dill

1 teaspoon dried chives

1 teaspoon dried parsley

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 tsp. Dijon mustard

1 T. Parmesan

1 tablespoon rice vinegar

1-2 tablespoons water, milk or butter milk, as needed

What to do:

Mix all ingredients in a blender or food processor until a smooth consistency is achieved.

Season with salt and pepper to your preference. Once it sets in the refrigerator for a few hours, it will start to thicken up, and the flavors will blend. Adjust the consistency by adding water or milk as needed. (Use more liquid for a salad dressing; less for a dip.)

Refrigerate until ready to serve. Keep tightly covered and refrigerated for up to 1 to 2 weeks.