Start to Finish: 20 minutes
Yield: 1 cup, (16 - 1 tablespoon servings)
1/2 cup buttermilk
1/2 cup white beans, cooked, drained
1/2 teaspoon garlic, chopped
3 anchovy filets, chopped
1 tablespoon capers, chopped
1 tablespoon tarragon or parsley leaves, chopped
1 tablespoon chives, chopped
1 shake Tabasco
1/2 teaspoon apple cider vinegar
1 teaspoon lemon juice
2 tablespoons low fat sour cream
Salt and pepper to taste
- Combine buttermilk, white beans, garlic and anchovy in blender. Blend until smooth. Add in remaining ingredients except sour cream and pulse until slightly chunky. Adjust seasoning with salt and pepper. Stir in sour cream.
Puree the bean mixture until smooth. The sour cream is stirred in later to help give body to the dressing. The dressing should be assertive. It can be used as a dip or spread.
- Replace buttermilk with Greek yogurt (of well drained non fat yogurt)
- You can reduce the amount of anchovies and stir in a drop of soy sauce.