What you'll need for about a pint worth:


Greek Yogurt, plain ( I like to use the regular and not the fat free version), 1 cup

Mayo (the real stuff and not fat free), 3/4 cup

Buttermilk, 1 cup

Chives, dried, 1 tsp.

Garlic, fresh, minced, 1 tsp

Tarragon (key spice here), fresh, 2 T

Herbs de Provence, 1 tsp.

Onion, dried, minced, 1 tsp.

Pepper, 1/2 tsp. 


To Create:


Finely chop the tarragon. Mince the garlic. Set aside. Into a medium bowl, place yogurt, mayo, and buttermilk. Add all herbs & spices. Whisk. Best if kept in refrigerator for a couple of hours or even overnight if you plan to serve the next day. For best results, keep in refrigerator for no more than a week. 


Leslie's Dietitian Kitchen Tip: This is a great dipping sauce that pairs well with Tarragon Chicken Fingers recipe.