Blue cheese and tarragon dip/dressing
This recipe can either be used as a dip, leaving out the yogurt, if you want to eat your veggies in chunks, or as a dressing for salad.
Servings: 4
Ingredients
- 2 ounces Blue cheese — I use Point Reyes Blue because it's local
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 Tablespoon chopped fresh tarragon or 1 teaspoon dried (the golden 1 to 3 ratio of dried to fresh for most herbs)
- 1 tablespoon honey (microwave for 30 seconds on high to melt from solid)
- 1 tablespoon nonfat Greek style yogurt (more liquid than some other styles)
- 1/8 teaspoon salt
- Freshly ground black pepper to taste
Directions
- Mash everything except yogurt together in a bowl with a fork.
- Mix in the yogurt if you are making a dressing.
- Season to taste and enjoy.
Nutrition information (per serving)
- Calories: 158
- Total fat: 14 g
- Trans fat: 0 g
- Cholesterol: 11 mg
- Total carbohydrate: 6 g
- Sodium: 272 mg
- Protein: 3 g