Author Laura Doerr with Ways to My Heart
1/2 cup light mayo
1/2 cup Greek yogurt
1/2 cup light sour cream
1 clove garlic minced
1/4 tsp kosher salt
1/4 cup fresh parsley chopped
2 tbsps fresh dill chopped
1 tbsp fresh chives chopped
1/2 medium fresh cucumber, seeded and grated drained
1 tsp Worcestershire sauce
1/2 tsp white vinegar
1 cup buttermilk
1/4 tsp seasoned salt
fresh black pepper
dash sriracha or hot sauce optional
1. On a cutting board, smash the minced garlic into the kosher salt until a paste forms. Add to a medium bowl.
2. In the same medium bowl combine mayo, Greek yogurt, sour cream, fresh herbs, cucumber, Worcestershire, vinegar, paprika, seasoned salt, and black pepper. Stir until well combined. Whisk in the buttermilk. If you like a thinner dressing, add more buttermilk and re-season to taste. Add a dash of hot sauce if desired.
3. Serve over salad, as a dip for veggies or chips, or spread on a sandwich or wrap. Store in the fridge for up to a week.
For the cucumber, peel and slice in half length wise. Scoop out the seeds to form a boat. Use a cheese grater to shred the cucumber. Squeeze the liquid out by putting the shredded cucumber in paper towels.