Time: 20 minutes; Makes 64 servings (of dry spice mix)
4 tablespoons dried parsley
3 tablespoons dried basil
3 tablespoons dried oregano
2 tablespoons onion powder
1 tablespoon kosher salt
1 tablespoon sugar
1 tablespoon celery seed
2 teaspoons black pepper
Combine all ingredients in a small bowl. Stir well to recombine after storing. Tip: Make ahead and store airtight for up to three months.
To make a creamy dip with the spice mix, combine 2 tablespoons dry mix with 3/4 cup reduced-fat plain Greek yogurt, 1/4 cup sour cream (or mayonnaise) and 2 tablespoons extra-virgin olive oil. Cover and refrigerate for up to five days. Makes about 1 cup of dip for 8 servings (2 tablespoons, each, about 60 calories).
To make a vinaigrette with the spice mix, combine 2 tablespoons dry mix with 1/2 cup extra-virgin olive oil, 1/3 cup vinegar (red wine, white wine or cider vinegar) and 2 tablespoons water in a glass jar with a tight-fitting lid. Shake until well combined. Refrigerate for up to five days. Makes about 1 cup dressing for 8 servings (2 tablespoons, each, about 130 calories).
Nutrition information per serving (3/4 teaspoon): 3 calories; 1 g carbohydrate; 1 g fiber; 0 g sugar; 0 g protein; 1 mg sodium