by THEYUMMYBOWL
This low-carb salad dressing pairs beautifully with crisp veggies, and crunchy tortilla chips, as a spread for sandwiches, burgers, or as a healthy salad dressing. No anchovies, no avocado, this dip is light and fresh!
In a high-speed blender, combine lemon juice, yogurt, olive oil. You can also use an immersion blender here. If using sweetener (honey, maple or agave) add it now.
Add garlic, chives, parsley, spinach, cilantro, basil, mint, capers, salt, and pepper to the blender.
Blend everything on high speed until smooth and creamy. Transfer the dressing to a bowl and refrigerate for 10-15 minutes for flavors to meld better.
Serve in green goddess salad or as a dip with tortilla chips, veggies or favorite crackers.