Makes about 1 ½ cups, use a blender Suggested pairings: sliced tomatoes or avocado, radishes, or as a dip Ingredients: ½ cup Udo’s Oil Blend ½ cup Greek yogurt (or ½ cup soft tofu) 1 cup basil (or Italian parsley), chopped 1 green onion, whole (2 tbsp.), chopped 2 tsp. raw apple cider or white vinegar 1 large garlic clove, minced or crushed 2 anchovy fillets, rinsed, patted dry, & minced (opt.) ½ medium lemon, juiced ½ tsp. sea salt & freshly ground pepper, or to taste ¼ cup water or to desired consistency *Adapted from chef Philip Roemer