August 30^th 2012By Tamar Genger MA, RD

I adapted this from a Martha Stewart recipe as a way to use Greek yogurt to add richness to dressings, it is very tasty and works well with salads with feta cheese, but next time I want to try it with Parve sour cream for a non dairy option (let me know if you try it first). It goes well as a dip for tomatoes too.