This Yogurt Dill Dressing is super versatile. It’s a great dressing but also an amazing dip or sauce for grilled lamb or chicken. It’s extra tasty in a pita filled with veggies for a quick, healthy lunch. However, one of my favorite ways to eat this is on the Greek Wedge Salad with Yogurt Dill Dressing.
This dressing is adapted from one of my favorite books for cooking – Salt Fat Acid Heat by Samin Nosrat. I love this book/cookbook. I love how she teaches mastering these elements to make us better cooks. I highly recommend her book and she has some awesome recipes for all the Basics.
This Yogurt Dill Dressing is an iteration of her Creamy Herb 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.
Once you have allowed the shallots to macerate, combine all of the ingredients in a bowl and whisk until completely combined. Check for salt.
Also something to keep in mind that one recipe will yield a generous amount for a half iceberg lettuce, so if you are making a whole head of lettuce or serving this as an appetizer in mini wedges, you may want to double or triple up! It keeps well for about 3 days in the fridge.
Looking for the Greek Wedge Salad recipe? Click here.
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.
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