Nutrition per serving may change if servings are adjusted.
6 medium tomatillos (about 8 ounces), husked, rinsed and coarsely chopped
1 small shallot, chopped
1 clove garlic, chopped
½ cup nonfat Greek yogurt
½ cup low-fat mayonnaise
1 tablespoon lime juice
1 teaspoon Worcestershire sauce
¼ teaspoon salt
¼ teaspoon ground pepper
¼ cup packed fresh parsley
2 tablespoons fresh dill or 2 teaspoons dried
Combine tomatillos, shallot, garlic, yogurt, mayonnaise, lime juice, Worcestershire, salt and pepper in a food processor (or blender). Pulse until mostly smooth. Add parsley and dill; pulse, stopping to scrape down the sides once or twice, until well combined.
Make Ahead Tip: Cover and refrigerate for up to 3 days.
30 calories;2 g fat(0 g sat); 0 g fiber; 3 g carbohydrates; 1 g protein; 4 mcg folate; 2 mg cholesterol; 1 g sugars; 0 g added sugars; 133 IU vitamin A; 3 mg vitamin C; 15 mg calcium; 0 mg iron; 104 mg sodium; 64 mg potassium