This creamy dill dressing is light and tangy as we have used Greek yoghurt instead of just mayo or sour cream. Try it on your next coleslaw or as a veggie dip!
What makes a yoghurt Greek?
Traditional Greek yoghurt is made with goat’s milk that has been cultured with an active bacteria this ferments the milk to give it its tangy taste.
It is then strained to remove most of the whey and liquid, which also removes some of the lactose sugars, salt and water. This leaves behind a thicker, creamier product that is high in protein and much more nutritious.
More on The Ingredients
Greek Yoghurt – we have used Greek yoghurt for a lighter, healthier dressing. If you strain your Greek yoghurt it will give your dressing a thicker, creamier consistency which then makes it ideal to use as a dipping sauce.
Mayo – I prefer to use a whole egg mayonnaise for all my recipes because I just think has a much richer flavour than normal mayo.
Dill – there is just something so magical when you combine Greek yoghurt and dill it is no wonder it is such a classic combination.
Lemon Juice – for a wonderful citrus hit which gives a delightful tanginess to this dressing.
HOW TO MAKE it
Wash your dill, shake to remove excess water, cut off the stems then chop.
Place the yoghurt, mayo, apple cider vinegar, 2 tablespoons of dill in a small mixing bowl, season with salt and pepper.
Mix well until everything is combined and the dill is evenly distributed
USE Creamy dill dressing On:
- Thinly sliced cucumbers
- Kale, silverbeet or chard salads
- Sturdy lettuce salads such as iceberg or cos/romaine
- With grilled fish as an alternative to tartare sauce
- As a delightful dipping sauce for fresh vegetables
HOW LONG CAN I STORE it?
As this is a dairy-based dressing with citrus it really doesn’t have a long life. I would try to use it soon after making and keep it covered in a covered container in the fridge for 1-2 days at the most.
WE HAVE USED IT ON:
- ½ cup Greek yoghurt1
- ¼ cup whole-egg mayonnaise I prefer to use either S&W or Hellman’s
- 2-3 tbsps chopped dill
- Sea salt and cracked black pepper
- Wash your dill, shake to remove the water and pat dry. Cut off the stems chop finely.
- Add all the dill yoghurt dressing ingredients to a small bowl, season and mix to combine.
- Use immediately or keep in a sealed container in your fridge for no more tan two days.
- This recipe makes approximately one cup of Creamy Dill dressing which equates to approximately 16 tablespoons and that is how the nutritional information has been calculated – per tablespoon.
- It makes enough for one large salad for approximately 6 people as a side salad.
- If you strain your yoghurt overnight it will give you a thicker consistency if you leave it as it comes it will be runnier.