Go Back
+ servings
Creamy dill dressing in white bowl with ingredients scattered around
Print Recipe
4 from 3 votes

Creamy Dill Dressing

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!
Prep Time5 mins
Cook Time0 mins
Total Time5 mins
Course: Dressings & Vinaigrettes
Cuisine: American, Australian
Keyword: Easy
Servings: 16 tablespoons*
Calories: 30kcal


  • ½ cup Greek yoghurt2
  • ¼ cup whole-egg mayonnaise I prefer to use either S&W or Hellman's
  • 2 tbsps lemon juice or apple cider vinegar
  • 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.


  1. 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.
  2. If you strain your yoghurt overnight it will give you a thicker consistency if you leave it as it comes it will be runnier.


Calories: 30kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 25mg | Potassium: 3mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg