There’s something so refreshing about the bright, slightly anise-like flavor of fresh dill. It’s become a staple in my kitchen, right alongside parsley, and for good reason—its vibrant taste is almost completely lost when dried. I use it to liven up everything from salads and dips to marinades and spreads. My secret to always having it ready? I wash and thoroughly dry the fronds, tear them from the tough stems, and store them in a covered container in the fridge. They stay perfectly fresh for up to a week, ready for recipes like this incredible creamy dill dressing!
Ingredients
• ½ cup / 120g plain yogurt
• ½ cup / 115g mayonnaise
• 1 teaspoon red wine vinegar
• 2 teaspoons olive oil
• 1 clove garlic, minced
• 1 tablespoon minced fresh dill
• Freshly ground black pepper to taste
Instructions
1. In a medium bowl, combine the plain yogurt, mayonnaise, red wine vinegar, olive oil, minced garlic, and fresh dill.
2. Whisk until all are smooth and well blended.
3. Season with freshly ground black pepper to taste.
4. For best results, chill for at least 30 minutes before serving to allow the flavors to meld together. Store covered in the refrigerator for up to one week.
Nutritional Information
• Yields: 1 cup
• Serving Size: 2 tablespoons
• Calories: 75 kcal
• Fat: 7g
• Carbohydrates: 1g
• Protein: 1g
• (Note: This is an estimate and may vary based on specific used.)
Pro Tips
• For a delicious vegan version, simply use a plant-based plain yogurt and your favorite vegan mayonnaise.
• To create a thinner dressing for salads, whisk in a teaspoon of water or lemon juice at a time until you reach your desired consistency.
• This dressing tastes even better the next day! Making it ahead of time allows the garlic and dill flavors to fully infuse the creamy base.
• Don’t be afraid to swap herbs! Fresh chives, parsley, or even tarragon can be used for a different flavor profile.
FAQ
Q: How can I make this dill dressing vegan
A: To make a completely plant-based version, simply substitute the plain yogurt with a plant-based plain yogurt (like almond, soy, or coconut) and use your favorite vegan mayonnaise. The recipe works perfectly with these swaps.
Q: Can I make this dill dressing without mayonnaise
A: Absolutely. For a lighter, tangier dressing that’s higher in protein, you can replace the mayonnaise with an equal amount of plain Greek yogurt. This will create a delicious dressing with a consistency similar to tzatziki.
Q: What vegetarian dishes pair well with this creamy dill dressing
A: This versatile dressing is fantastic on a crisp cucumber salad, drizzled over roasted potatoes or carrots, used as a spread on a veggie burger, or served as a dip for raw vegetables like bell peppers, celery, and broccoli.
Q: Can I use dried dill instead of fresh for this dressing
A: While fresh dill is highly recommended for its bright, vibrant flavor as mentioned in the recipe, you can use dried dill in a pinch. A good rule of thumb is to use one-third the amount, so start with 1 teaspoon of dried dill for this recipe.
Q: How long does homemade vegetarian dill dressing last
A: When stored in a covered, airtight container in the refrigerator, this dressing will stay fresh and flavorful for up to one week. The flavors will actually deepen and improve after the first day.
