We had Easter supper (remember, dinner is at noon!) at our friend Amy's house. The menu was not the typical Easter meal...no ham, no leg of lamb. Instead, we had turkey. Amy's son went hunting on Saturday morning and brought home fresh turkey! Fresh, wild turkey tastes very different than the turkey you usually eat on Thanksgiving. We had a great time with some great friends.
One of the things that I brought for our Easter meal was Herb Dip and veggies. Everyone liked the dip and gobbled (haha) up the veggies. You can substitute dried herbs, but the fresh herbs really make the dip shine. You can also change up the herbs you use...I think some fresh tarragon would be great!
1/2 c. fat free Greek yogurt (or fat free plain yogurt)
1/2 c. sour cream (I used reduced fat)
1/2 c. mayo
1 t. Worcestershire sauce
1 t. red wine vinegar
1/2 t. sugar
1/2 t. salt
1/2 t. onion powder
2 cloves garlic, crushed
1/2 bunch parsley, chopped (or 2 T. dried parsley)
Fresh dill (I used about 1/4 cup chopped fresh dill) (or 1-1/2 T. dried dill)
4 green onions, sliced...use the white and green part (or 1 T. dried chives)
Mix the yogurt, sour cream and mayo together. Add the Worcestershire sauce, vinegar, sugar, salt and onion powder. Chop the herbs and add to the dip base. Mix well. Refrigerate for 1-2 hours and serve with veggies.