Yogurt Ranch

Greg DuPree; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro
Active Time
5 Mins
Total Time
5 Mins
Yield
Makes about 1 cup
By Julia Levy

Add fresh tarragon or celery leaves instead of—or along with—some of the parsley.

Ingredients

  • 1 cup plain yogurt
  • 1 tablespoon olive oil
  • 2 teaspoons chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh chives
  • 1 1/2 teaspoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper

Nutritional Information

  • Calories per serving 36
  • Fat per serving 3g
  • Saturated fat per serving 1g
  • Cholesterol per serving 4mg
  • Fiber per serving 0g
  • Protein per serving 1g
  • Carbohydrates per serving 2g
  • Sodium per serving 210mg
  • Iron per serving 0mg
  • Calcium per serving 39mg

How to Make It

Stir together all ingredients. Store in an airtight container in the refrigerator for up to 2 weeks.

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