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.
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.