Recipe
Ingredients
| Raspberry puree or IQF, whole/broken/crumbles | 1 quart |
| Mayonnaise | 2 cups |
| Milk | 1 cup |
| Yogurt, plain | 1 cup |
| Parsley, fresh, chopped | 1/2 cup |
| Green Onion, chopped with green | 1/2 cup |
| Garlic, finely minced | 1 tablespoon |
| Vinegar, raspberry | 1/4 cup |
| Salt, Kosher | 1 teaspoon |
| Black Pepper, ground | 1/2 teaspoon |
Instructions
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Allow the frozen red raspberries to sit on the counter top at room temperature for about 30 minutes.
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Crush or mash the raspberries until it is a thick sauce.
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Place crushed raspberries, mayonnaise, milk, yogurt, parsley, green onion, garlic, vinegar, salt and pepper in a bowl. Combine.
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Cover and refrigerate until ready to use.
Serve with raw vegetable sticks (carrots, celery, cucumbers or red peppers), as a salad dressing or dipping sauce.
Crediting: Does not Credit
Nutrition Info
- Calories: 50 kcal
- Fat: 5 g
- Saturated fat: 1 g
- Cholesterol: 5 mg
- Sodium: 220 mg
- Carbohydrates: 1 g
- Fiber: 2 g
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