- 1 clove garlic, minced or pressed
- 2 chives, finely chopped
- ½ cup buttermilk
- ½ cup nonfat, plain Greek yogurt
- 1 Tablespoon lemon juice
- 1/3 cup flat leaf parsley, finely chopped
- Salt to taste
- Combine all ingredients in a medium bowl. Whisk to until well blended. Chill until ready to use. Store in fridge for up to a week.
- **If you do not have buttermilk, combine 1/2 cup regular milk with 1 teaspoon white vinegar and let sit for five minutes.