Ingredients
4scallions
1bunchorganic Italian parsley leaves
1tbsporganic cider vinegar
¼tspkosher salt,plus more to taste
freshly ground black pepper,to taste
¼tsporganic celery seed
½cuplow fat Greek style yogurt
½cuplow fat sour cream
½cuporganic low fat buttermilk
3tbspextra virgin olive oil
Preparation
Place the scallion and parsley in a food processor and pulse until chopped fine.
Add the cider vinegar, salt, black pepper, celery seed, yogurt, sour cream, buttermilk, and olive oil, then pulse the mixture to combine.
Add salt and pepper, to taste.
Serve and enjoy.
