The Best Dressing Ever? Ever.

I tend to get a little obsessed with certain things. I can remember being younger and taping a song I loved off the radio (most likely, something by En Vogue, Richard Marx, or PM Dawn…yeah, yeah. It was the ’90s.) and playing it over and over until I’d start to get sick of it, then not be able to listen to it at all, then putting it away for a couple months, and then digging it out, listening to it and thinking “Why in the world did I ever stop listening to this??”, and repeating the cycle. Also – for those of you who remember trying to perfectly tape a song off the radio, props to you as it took serious skillz to capture the beginning and end of the song at just the right times before the DJ came back on and ruined it. This mp3 generation has no idea how much fun they’re missing out on.

Anyway, I did the same thing with books (David Sedaris and Chuck Klosterman? Check.). Same thing with Netflix – I realize that I should probably have more shame in admitting I binge-watched all 4 seasons of Breaking Bad in a week and a half just to catch up to the second half of season 5 and be able to watch the final episode in real time. But…I don’t. That show was awesome.

And, of course, food. I went through a meatball phase, a black olive phase, an artichoke phase, and I’m pretty sure I’ll always be in an avocado and feta phase.

But this dressing. This. Dressing.  It’s incredible. I want to put it on everything. I want to eat it with a spoon straight out of the jar. It’s creamy without being fattening, unbelievably flavorful, actually healthy, has the perfect texture, is a little tangy and packs a bit of heat, too. It’s fantastic. It’s a game-changer. If this is a phase, it’s one I never want to end.

THE BEST DRESSING EVER (adapted almost exactly from the gorgeous “It’s All Good”)
– 1/4 c. lime juice (2-3 limes – use a citrus reamer to get the most juice as possible)
– 1/2 tsp. kosher salt
– 1 tsp. honey
– 5 scallions, chopped (white and green parts)
– 1/2 smaller jalapeno, seeded and diced
– 1/3 cup fresh cilantro, chopped
– 6 oz. plain Greek yogurt
– 1/3 C. EVOO

1. Prep everything. Don’t skip the jalapeno – I hate spicy things but this amount of heat is perfect, perfect, perfect. Just make sure you wash your hands really well after cutting it!

2. Combine everything in a food processor (in order of ingredients listed) or a blender until well combined.

3. Store in a mason jar – this will keep for a week, or 2 days if you love it as much as we do.  Meet my latest obsession.  <3