Enjoy this recipe from All-Time Favorite Recipes from Southern California Cooks.
Submitted by: Pat Minnich from El Cajon, CA
1 t. shallot, chopped
1 clove garlic, chopped
2/3 c. Greek yogurt
3 T. balsamic vinegar
1 T. lemon juice
3 T. olive oil
1/2 c. dried basil
salt and pepper to taste
Place all ingredients except salt and pepper in a food processor or blender. Proccess until smooth. Season with salt and pepper. Keep refrigerated.
Makes about 1-1/2 cups.