This Yogurt Dill Dressing is a delicious and super versatile dressing to have on hand. It’s a great dressing but also an amazing dip or sauce for grilled lamb or chicken. With only 7 easy to find ingredients, this is a staple you will always want in your fridge. It’s tangy with just enough dill-y flavor to make your tastebuds sing and dance. The perfect topping for my Greek Wedge Salad.
This dressing is adapted from one of my favorite books for cooking – Salt Fat Acid Heat by Samin Nosrat. This is one of my new favorite cook books. I love how she teaches mastering techniques to make us better cooks, overall. I highly recommend her book and she has some awesome recipes for all the Basics. The book has something for everyone, both the novice in the Kitchen as well more experience cooks. I urge you to at least browse and the beautifully compiled book as it’s a gorgeously illustrated.
Yogurt based dressings
This Yogurt Dill Dressing is an adaption of the Creamy Herb Dressing featured in the book. I am generally not a fan of creamy dressings because I’m not a fan of mayonnaise. Mayonnaise is the common emulsifier used in the majority of cream based dressings. I’m a vinegar and oil kinda gal, but yogurt is a game changer. Not only is it lower in fat, works beautifully to emulsify a dressing but also has gut friendly probiotics. And probiotics are good for digestion and overall health. So why wouldn’t we use yogurt right?
You can make a copycat dressing of almost every creamy based dressing opting for yogurt instead of mayo or sour cream and save on overall calories.
Dressings in general are one of the most easiest condiments to make at home. For starters, they are cost effective, and second and most importantly, you cut out all the junk that is added to preserve food and keep it shelf stable. The latter is in itself worth the few minutes it takes to make your own dressings. Once you get the hang of a basic dressing, you can add and subtract ingredients to customize it. For a few ideas, check out our Dressings and Sauces page.
How to make the Yogurt Dill Dressing
The most important part of the recipe is to allow the shallots to marinate in the red wine vinegar and also to allow this dressing to chill for a bit. It allows the flavors to really blend together.
Once you have allowed the shallots to macerate, combine all of the ingredients in a bowl and whisk until completely combined. Check for salt.
Aside from adding ultimate flavor to my Greek Wedge Salad, it’s a perfect compliment for our Mediterranean Grilled Chicken Bowls. This tangy sauce is great on baked or grilled Salmon, as a sauce for Falafel, on a turkey burger, chicken skewers or on a traditional green salad. One of my favorite ways of eating it is in a pita chock full of veggies for a perfect and quick lunch.
This dressing keeps in the fridge for about 3 days. The recipe yields about 8 tablespoons so it’s enough to use up for one large meal or for enough salads, snacks and bowls for a couple of days.
Store in a jar or container with a tight fitting lid or cover. Mix before serving.
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Yogurt Dill Dressing
- microplane or garlic press
- 1 tbsp shallots finely chopped
- 2 tbsp red wine vinegar
- 1/2 cup greek yogurt 2%
- 3 tbsp olive oil extra virgin
- 1 clove garlic finely grated with a microplane or finely minced
- 1 green onion/scallion finely chopped
- 3 tbsp dill fresh, finely chopped, leaves only
- 1/2 tsp sugar
- 1/4-1/2 tsp salt kosher
- pepper freshly ground
- Place shallots and vinegar in a bowl and allow to marinade/macerate for 15 minutes.
- Once the shallots are ready, combine the remainder of ingredients with shallots and vinegar and whisk until thoroughly combined. Check for salt.
- Optional: Chill in fridge for about 15 minutes.
- Keeps for about 3 days in the refridgerator.
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com