Ingredients
2/3 cup nonfat buttermilk
1/2 cup plain 2% reduced-fat Greek yogurt
1/4 cup canola mayonnaise
1 tablespoon thinly sliced shallots
1 tablespoon chopped fresh tarragon
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 small garlic clove, peeled
Preparation
Place all ingredients in a blender; process until smooth. Cover and store in refrigerator up to 1 week.
