When I’m attempting to watch my daily caloric intake (sounds better than dieting), I want the whole world to suffer with me, so no fattening foods for anyone, ok! You know misery likes company, right?
Nah seriously, even when I’m ‘dieting’ (or maybe especially then) I just want to eat the kind of food that doesn’t give me that nagging feeling I’m constantly depriving myself of anything. This one is right up my alley. I don’t only use this recipe for a salad dressing – it also makes a mean (raw) vegetable dip. Gives you something to snack on without cheating on your diet.
This may seem like a bizarre gallimaufry (I like that word), and it really is. It’s a crazy mix of flavors. Somehow after everything has blended, something magical happens. It just works. Suffice to say I like bizarre combinations.
1 cup yogurt
1 tbsp sour cream
1/4 tsp dijon mustard
tiny piece onion
1/4 tsp oregano
1 clove garlic
1/2 tsp parsley
1/4 tsp mint
1 tsp sugar
1/2 to 1 tsp salt
Now this is cheap labor. Ok, so I admit that maybe, just maybe, he’s a little under-aged, but come on, the kid just knows what he’s doing! Look at the pure concentration on that tiny face! He’s good. I think I’ll keep him.
Get your gear together. Well, most of it, the remaining ingredients just didn’t fit into the photo anymore and you know it’s all about the photos in my world! They’ll all make an appearance sooner or later, I promise.
Start with 1 cup yogurt. I’ve used low fat yogurt -mostly due to my ever expanding waistline- but use whatever you have on hand or prefer.
Now for the creaminess I’ve added 1 heaping tbsp sour cream. That should be enough to liven it up without doing too much damage.
Add 1/2 to 1 tsp salt and a good pinch of pepper, black or white, it really doesn’t make much of a difference in this dressing.
I’ve added a heaping 1/4 tsp dijon mustard. Dijon is fairly strong in flavor so don’t use more than this.
To cut the acidity a bit I’ve added 1 tsp sugar.
I like a little freshness in yogurt based dressings, so I went for 1/4 tsp dried mint. Be careful not to overdo it, it takes over your entire dressing when you’re not careful. Also dropped in 1/2 tsp dried parsley and 1/4 tsp dried oregano.
Now when it comes to fresh chives I never skimp. Love them. They’re so crunchy, flavorful and bright green. It’s the only herb I never use dried.
I’ve added 1 (grated) clove garlic and I also grated the onion (used 1/2 of what you see here). Grating onion will turn it into a subtle tasting paste that blends in with the dressing completely. If you don’t own a grater you can also use onion powder in stead.
Pour in a little tabasco to spice things up a bit, just a few drops, or leave it out if you like things bland.
Here’s my ‘dirty’ little secret: chopped (sweet) gherkin. It just spunks things up a bit. I could and should have chopped them smaller, though. Mix everything up, check the seasoning one last time and cover with foil. Chill for several hours (at least 1 hour minimum) to allow the flavors to blend.
Serve in a pretty bowl and sprinkle some dried parsley on top. That’s all! This goes so well with thinly sliced carrot, cucumber and celery sticks. Maybe even with potato chips, but unfortunately I’ll have to wait for my next ‘cheat day’ to put that to the test.