Yogurt Salad Dressing with Spinach and Garlic Scapes
1 cup olive oil
2 Tbl apple cider vinegar
1 tsp honey
½ cup spinach leaves
4 Tbl parsley, chopped
6 large fresh basil leaves
½ tsp salt or to taste
2 garlic scapes, chopped
1 cup greek or plain yogurt
¼ cup buttermilk (optional)
Blend all ingredients except yogurt for 1 minute. Add in yogurt and buttermilk. Pulse 10-15 times or just until yogurt is incorporated. Chill for at least an hour before serving. Store in fridge for up to a week. Omit buttermilk to make a dip for fruit, veggies, or chips.