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!

Creamy dill dressing in a white bowl and ingredients scattered around.

If you are looking for a healthier dressing for your coleslaw then our creamy dill dressing made with yogurt is just the thing.

Fragrant dill, zesty lemon and a dollop of mayo are stirred through Greek yoghurt which is also wonderful for grain bowls, wraps and as a dip.

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Ingredients and Substitutions

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 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. If you do not like dill then fresh mint makes a wonderful alternative. I do not recommend using dried dill for this recipe.
Lemon Juice or Apple Cider Vinegar – for a wonderful tangy hit which gives a delightful piquancy to this dressing.

Labelled ingredients needed to make a cramy dill dressing.

How to Make It

Wash your dill, shake to remove excess water, cut off the stems then chop.

Chopping dill on a wooden chopping board with knife.

Place the yoghurt, mayo, lemon juice or apple cider vinegar, 2 tablespoons of dill in a small mixing bowl, season with salt and pepper.

Ingredients for creamy dill dressing in a bowl with a bunch of dill, lemon juice, yoghurt, mayo, salt and pepper on the side.

Mix well until everything is combined and the dill is evenly distributed. Taste and adjust seasonings according to your liking.

Mixing creamy dill dressing in a white bowl with a spoon with ingredients scattered around.

Transfer the dressing to a sealed container and refrigerate for at least 30 minutes before serving. This allows the flavours to meld and intensify.

What to Use It On

Thinly sliced cucumbers
Coleslaws
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
Great in your sandwhichs or wraps, especially with grilled lamb.
Wonderful in grain or budha bowls.

Tips and Questions

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 and it 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.

Can I Use Regular Yogurt Instead of Greek Yogurt in the Creamy Dill Dressing?

Yes, you can use regular yoghurt, but keep in mind that Greek yoghurt provides a thicker consistency, resulting in a creamier dressing.

is There a Dairy-Free Alternative to Greek Yogurt in This Recipe?

Absolutely! You can use dairy-free alternatives such as almond or coconut yogurt for a vegan-friendly version of the dressing.

Is This Dressing Suitable for Those With Lactose Intolerance?

Greek yoghurt contains less lactose than regular yoghurt, making it more suitable for individuals with lactose intolerance. However, if lactose is a concern, consider using lactose-free yoghurt.

How Long Can I Store It For?

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.

Salads We Have Used It On

Our Apple Slaw

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