Good for: All kinds of salads, dipping veggies, dipping pizza (so good), honestly, dipping anything.
Prep time: 5 min
Makes: 1 cup
3/4 cup whole milk plain Greek yogurt
1 clove garlic, finely minced OR 1 teaspoon garlic powder
1/4 cup fresh minced parsley OR 1 tablespoon dried parsley
1/4 medium onion
2 tablespoons fresh minced chives
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons dijon mustard
Juice of 1/2 lemon (about 2 tablespoons)
1/4 cup—1/2 cup buttermilk
Refrigerate and let flavors blend for at least 30 minutes, preferably 2 hours, before serving.
Store in an airtight bottle or jar in the fridge for up to a week.
Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente.
Happy Labor day !
Rinse chicken and pat dry. Place in a shallow glass bowl and pour salad dressing over it. Cover and refrigerate for at least 3 hours.