Greek Yogurt Dressing/Marinade/Dip:

Puree in a blender:

4 cups non-fat Greek yogurt, pasteurized, goats' milk-based, with probiotics

4 cups of organic, reduced-fat, feta cheese, crumbled, pasteurized, goats' milk-based

1/3 cup of organic lemon juice

1/3 cup organic, Greek extra-virgin olive oil

1/3 cup organic garlic paste

1/3 cup organic Greek seasoning blend, unsalted

2 cups organic, fresh, flat-leafed parsley, stems removed, washed, chopped 1/4-inch pieces

2 cups organic, fresh chives, washed, chopped 1/4-inch pieces

8 - 12 cups of organic, pasteurized, skim buttermilk
(from grass-fed cows only)

*Great for gyros and falafel salads/pita wraps.