Combine parsley, basil, oregano, onion powder, salt, sugar, celery seed and dark pepper in a itsy-bitsy bowl. Dash nicely to recombine after storing.
Carry out Ahead Tip: Retailer hermetic for as much as three months.
To construct a creamy dip with the spice mix: Combine 2 Tbsp. dry mix with 3/4 cup lowered-full undeniable Greek yogurt and 1/4 cup sour cream (or mayonnaise) and a pair of Tbsp. extra-virgin olive oil. Duvet and refrigerate for as much as 5 days. Makes: about 1 cup dip for 8 servings (2 Tbsp. each and each, about 60 calories)
To construct a French dressing with the spice mix: Combine 2 Tbsp. dry mix with 1/2 cup extra-virgin olive oil, 1/3 cup red-wine, white-wine or cider vinegar and a pair of Tbsp. water in a pitcher jar with a tight-fitting lid. Shake unless nicely combined. Refrigerate for as much as 5 days. Makes: about 1 cup dressing for 8 servings (2 Tbsp. each and each, about 130 calories)