Keep the mixture thicker for dipping fresh veggies, or thin it a little more to drizzle over salad.
1/2 cup (125 mL) mayonnaise
1/4 cup (125 mL) sour cream or plain yogurt
1/4–1/2 cup (125–250 mL) buttermilk or cream
1 loosely packed cup (250 mL) Italian parsley (discard large stems)
1/2 loosely packed cup (125 mL) fresh cilantro (discard large stems)
1/2 loosely packed cup (125 mL) arugula (optional)
2 tbsp (30 mL) capers, in a little of their brine
1 garlic clove, peeled
salt and freshly ground pepper, to taste
Combine all the ingredients in a blender and pulse until perfectly smooth. If the dressing seems too thick, thin with a little water or more buttermilk or cream.
Makes about 1 1/2 cups.
PER TABLESPOON (made with yogurt and buttermilk): 36 calories, 3.6 g fat (0.6 g saturated fat, 0.9 g monounsaturated fat, 2.2 g polyunsaturated fat), 0 mg cholesterol, 0.5 g carbohydrates, 0.3 g protein, 0.1 g fibre.
Originally published in ParentsCanada magazine, Spring 2017.