“Champagne” Vinaigrette Dip & Crudité

“Champagne” Vinaigrette Dip & Crudité
Shy of a quart

Update your crudité platter with a little bubbly. Use leftover Champagne to create vinaigrette that triple threats as a dressing, dip and marinade.

1 clove garlic
1 bunch parsley
1 bunch chives
1 teaspoon salt
2 cups Greek yogurt
½ cup sparkling wine
¼ cup Dijon mustard
¼ cup champagne vinegar
¼ cup extra virgin olive oil
Crudité, for serving

In a food processor, pulse garlic, parsley, chives and salt until finely minced. Add yogurt, sparkling wine, mustard, vinegar and desired amount of olive oil, up to ½ cup and puree until smooth and creamy. Serve with crudité.