This creamy and flavourful dill dressing is perfect for salads, sandwiches or as dip. Made with Greek yogurt, sour cream, fresh dill, lemon juice and garlic powder, this is a deliciously tangy and easy salad dressing you can whip up in no time.
Yield1½ cups
Servings12
Ingredients
- ½ cup Greek yogurt*
- ½ cup sour cream*
- ¼ cup fresh dill*, finely chopped
- 2 tablespoon lemon juice, from about 1 lemon
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon sea salt, more to taste
- freshly ground black pepper, to taste
- cold water, as needed
Instructions
- Combine the yogurt, sour cream, dill, lemon juice, olive oil, garlic powder and salt in a small bowl and whisk together until combined. Taste and adjust the seasoning with freshly ground black pepper, more salt or a little extra lemon juice.
- Your creamy lemon dill sauce is ready for potato salad or a dipping sauce. Or mix in cold water until you reach a pourable consistency to use as a creamy salad dressing.
- Transfer your dill salad dressing to an airtight container and store it in the fridge for up to one week.
Notes
- I like the combination of yogurt and sour cream. It is tangy and creamy yet light. But you can also use yogurt only or swap the yogurt for mayonnaise if you want a richer dressing.
- If you don't have fresh dill, use a teaspoon of dried dill instead.
- Refrigerate in a sealed container for up to one week and mix well before serving.