We recently visited the Ingleside Inn, Palm Springs; and were reminded of this classic dressing, created in San Francisco. They served the dressing as dip for vegetables and alongside crab cakes.
This is a bright and tangy dressing with the addition of the yogurt and lemon. The anchovies add the depth. Outstanding!
Ingredients
- 2 large anchovy fillets (roughly chopped) 0 CHO
- ½ cup (103 gr) Hellman’s Real Mayonnaise 0 CHO
- 1/3 cup (80 gr) Liberte Plain Greek Yogurt (6 CHO/3/4 cup or/175 gr) 2.28 CHO
- ½ cup (12 gr) fresh parsley 0 CHO
- 1/3 cup (11 gr) fresh basil 0 CHO
- 1 TBSP lemon juice 0 CHO
TOTAL CHO 2.28 CHO
- TOTAL WEIGHT 200 GRAMS
- 2.28 CHO DIVIDED BY 200 GRAMS = .011 CHO/GRAM
- 1 TBSP = 13 GRAMS (.011 CHO x 13 GRAMS) .143 CHO/TBSP
- ¼ CUP = 4 TBSP (.143 CHO x 4) .57 CHO/1/4 CUP
- ¼ CUP = 52 GRAMS
Instructions
Place all ingredients in a small food processor or blender. Blend until smooth and store covered in the refrigerator until serving. Will last a couple days.
