Creamy Herb Dressing
This creamy dressing is great as a dipping sauce for roasted sweet potatoes, battered pickerel or fresh vegetables. You could also try this as a spread for toasted bread to take your next sandwich to another level.
Updated
Ingredients
- 1 Tbsp roasted garlic paste (15 mL)
- 1/4 cup sour cream (60 mL)
- 2 Tbsp plain Greek yogurt (30 mL)
- 1 Tbsp lemon juice (15 mL)
- 1 Tbsp white wine vinegar (15 mL)
- 1/2 cup canola oil (125 mL)
- 2 Tbsp minced chives (30 mL)
- 2 Tbsp chopped fresh dill (30 mL)
- 2 Tbsp finely chopped fresh Italian parsley (30 mL)
- ¼ tsp Kosher salt (1 mL)
- ¼ tsp ground pepper (1 mL)
Directions
- In a large mixing bowl, combine garlic, sour cream, yogurt, juice and vinegar; whisk to mix.
- Slowly add canola oil, whisking constantly to incorporate.
- Add herbs and whisk to mix; season with salt and pepper to taste.
- Cover and chill for 1 hour.
To make roasted garlic paste:
- Preheat oven to 400°F (200°C).
- Cut off the top of the garlic head and drizzle with canola oil. Season with salt and pepper. Cover with aluminum foil.
- Place in oven and roast for about 30 minutes, or until soft.
- Remove from heat and let cool.
- Squeeze out garlic cloves into a bowl. Using a fork, mash cloves into a paste.
Nutritional Analysis
| Calories | 76 |
|---|---|
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Cholesterol | 3 mg |
| Sodium | 72 mg |
| Carbohydrates | 1 g |
| Fiber | 0 g |
| Sugar | 0.2 g |
| Protein | 0.3 g |
| Potassium | 8 mg |
