|Raspberry puree or IQF, whole/broken/crumbles||1 quart|
|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|
Allow the frozen red raspberries to sit on the counter top at room temperature for about 30 minutes.
Crush or mash the raspberries until it is a thick sauce.
Place crushed raspberries, mayonnaise, milk, yogurt, parsley, green onion, garlic, vinegar, salt and pepper in a bowl. Combine.
Cover and refrigerate until ready to use.
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