Creamy Garlic Dill Dressing -For Salad, Chicken Or Fish

Creamy Garlic Dill Dressing

I’ve been on a big-time salad kick the last few weeks. The holidays tend to bog me down with heavy winter foods and starting in January I always crave salad. Not just a weak little side salad either. I want a real, meal-sized salad. Salad dressing is one condiment I never buy. It’s easy to make from scratch and the possibilities are endless. Sometimes I want a vinaigrette, other times I want a creamy dressing and sometimes I want a creamy emulsified vinaigrette. Salad dressings are an easy gateway into homemade staples. So be prepared to be making mayonnaise and fermented ketchup next! I rarely write down my salad dressing recipes but since I started blogging my ideas I am going to try to keep notes on my favorite concoctions. Often times my salad dressing ingredients are just items I already have on hand.

Here is a list of some of those essential pantry and fresh items to have on hand for great HOMEMADE dressings:
  1. Lemons
  2. Apple cider vinegar
  3. Balsamic vinegar
  4. Sherry vinegar
  5. Fresh and dried herbs
  6. Garlic
  7. Capers
  8. Green olives
  9. Anchovies
  10. Sour cream
  11. Plain yogurt
  12. Homemade mayonnaise
  13. Whole grain mustard
  14. Salt, pepper and spices
  15. Extra virgin olive oil
  16. Avocado oil
  17. Pumpkin seed oil

Salad dressings are so simple to make especially if you have the right tools! I almost always make my emulsified dressings with a handheld stick blender, it comes with a useful measuring cup that you can also blend in like this one:

This Creamy Garlic Dill Dressing is not only great on salad but can be used as a dipping sauce for veggies, or as a sauce for chicken and fish (especially salmon). I’m sure it has many other uses as well. Tell me what you used it for in the comments below!

Recipe yields 1 1/2 cups of dressing.

1/2 Lemon (juiced)
1/2 Cup Plain Yogurt
1/2 Cup Sour Cream
3 Tablespoons Mayonnaise (preferably homemade)
3 Cloves Garlic (peeled)
6 Large Fresh Dill Fronds (stems removed)
1 Teaspoon Salt
1/2 Teaspoon Pepper

Add all the ingredients to your blender cup and purée on low speed until fully combined! Yep, that’s it!!!  Use the dressing right away or refrigerate it in a glass jar with a tight fitting lid for up to one week. A stronger garlic flavor develops over time.

If you like this recipe please help me out by sharing it below! And don’t forget to subscribe to my blog via email for fresh recipes right in your inbox.  Thanks.

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7 Comments

  1. Hi Joyce,
    Yes, you are right. I should have included that info. I typically use 1/3 the amount when using dried herbs. But since my recipe calls for 6 large fronds I’m estimating that to be about 2-3 tablespoons minced. I would start with 2 teaspoons of dried dill. Let it set for awhile so the flavor can develop and then add more (one teaspoon at a time) if needed.
    Hope this helps!
    -Courtney

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