Yoghurt Salad Dressing
This yoghurt salad dressing is your new creamy, tangy BFF that puts bottled ranch to shame. It’s loaded with Greek yogurt, garlic, lemon, and dill—so basically, it’s what your veggies have been begging for.
Equipment
- Mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
- Garlic press (optional)
- Mason jar or airtight container
Ingredients
- 1 cup plain whole milk Greek yogurt
- 2 cloves garlic minced
- 4 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- ¼ cup chopped fresh dill optional, or 1 teaspoon dried dill
- 2 tablespoons water optional
Instructions
- Mix the Base: In a mixing bowl, whisk together the Greek yogurt, minced garlic, lemon juice, salt, and pepper until smooth.1 cup plain whole milk Greek yogurt, 2 cloves garlic, 4 tablespoons fresh lemon juice, 1 teaspoon kosher salt, ¼ teaspoon black pepper
- Emulsify the Dressing: While whisking constantly, slowly drizzle in the olive oil and keep whisking until everything is well blended and creamy.2 tablespoons olive oil
- Adjust the Texture: If the dressing is too thick, whisk in the water one tablespoon at a time until it reaches the consistency you like.2 tablespoons water
- Add the Herbs: Stir in the chopped dill (or dried dill, if using), and mix until combined.¼ cup chopped fresh dill
- Chill or Serve: Use right away, or store in the fridge for up to 5 days. Just give it a good shake before using if it’s been sitting.