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Creamy dill salad dressing in a small jar with salad in a bowl in the background.
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Creamy Dill Salad Dressing

A delicious dill salad dressing made extra creamy with yoghurt and mayonnaise. Serve over salads, vegetables, fish or chicken.
Prep Time5 minutes
Total Time5 minutes
Course: Condiments
Cuisine: American, Australian
Diet: Diabetic, Gluten Free, Low Lactose
Keyword: creamy salad dressing, dill, homemade salad dressing
Servings: 8
Calories: 169kcal
Author: Sarah Bell

Equipment

Ingredients

  • 4 tablespoons olive oil extra virgin
  • ½ cup Greek yoghurt or unsweetened coconut yoghurt for dairy free
  • ½ cup mayonnaise
  • 4 tablespoons lemon juice fresh
  • small handful dill roughly chopped
  • 1 teaspoon sea salt flakes
  • cracked black pepper to taste
Metric - US Customary

Instructions

  • Add the olive oil, yoghurt, mayonnaise, lemon juice, dill, salt and pepper to a small bowl.
  • Whisk until smooth and creamy.
  • Store the salad dressing in a glass airtight container or glass jar in the fridge for up to 5 days.

Notes

Serving Suggestion 

  • Serve drizzled over my Tuna Corn Salad, cooked salmon, tuna or chicken. 
  • Use as a dipping sauce. 
  • Use to dress your favourite salads and vegetables. 

Nutrition

Calories: 169kcal | Carbohydrates: 1g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 7mg | Sodium: 386mg | Potassium: 11mg | Fiber: 0.02g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 0.1mg