Creamy Garlic-Dill Salad Dressing

This was a request from my husband. My husband is notorious at coming home from a business trip suggesting recipes for me to develop, based on something he’s had. This was a simple one, but not all are. I’m already a huge salad person, so a homemade dressing did not take too much convincing. I blogged about a homemade buttermilk ranch dressing before, that’s a staple, like this one has become.

This creamy garlic-dill salad dressing is similar in style but made primarily with yogurt and loaded with fresh dill. I do add some mayonnaise and sour cream as well to make it as the total suggests “creamy“. With salad dressings, the deal is I typically use full-fat dairy. People often ask me if you can reduce the fat content on something like this. The honest answer is yes. But, you pay the price in the taste and texture especially in “creamy-style” dressings like this.

The yogurt which is the primary base here needs the full fat content to matin the smooth texture. If you must, you can use a reduced fat mayonnaise and/or sour cream but watch the texture, you don’t want grittiness in the dressing.

I made this creamy-garlic salad dressing on the thicker side to represent the rich dressing that my husband had and loved so much. This dressing is flavorful enough to be tossed with tender baby summer greens but it also works great as a dip just in case you need a little encouragement to get the kids to eat their vegetables at snack time.

Creamy Garlic-Dill Salad Dressing

August 4, 2019

Servings: 4

Prep: 10 min

Cook:

Total: 10 min

Difficulty: easy

Print This

By: simmerandsauce

Ingredients

• 1 (7-ounce) container plain full-fat yogurt
• 1/4 cup sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon freshly squeezed lemon juice
• 1 garlic clove, grated
• 2 teaspoons yellow onion, grated
• 1/4 cup milk
• 1/4 cup Extra Virgin olive oil
• 1/2 teaspoon salt
• dash of freshly ground black pepper
• 1/4 cup fresh dill, finely chopped

Directions

• Step 1 Using a Cusinart, fitted with a blade attachment, add the yogurt, sour cream, mayonnaise, lemon juice, garlic, onion, milk, olive oil, salt, and pepper. Pule on/off to blend. Stir in the dill.
• Step 2 Serve or refrigerate till use. Will keep for 3 days.