Active Time
Total Time
15 MIN
Serves : 1 1/2 cups
© Sneh Roy

How to Make It


In a blender, combine the shallot, herbs, yogurt, water, olive oil and honey and puree until smooth. Season with salt and pepper and serve or refrigerate.

Chef's Notes

One Serving: (2 tablespoons) 59 cal, 4.4 gm fat, .08 gm sat fat, 4.4 grams carb, 0 fiber, 0.9 gm protein. Tips: Use this as an alternative to mayonnaise in chicken or tuna salad. • Mix well with hard-cooked egg yolks and a pinch of smoked paprika for a lighter take on the filling for deviled eggs. • Instead of yogurt, substitute soft silken tofu for a dairy-free version of this dressing.

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