Description
A creamy lemon dill Greek yoghurt dressing that’s zippy, light, and ready fast. Perfect as a lemon dill salad dressing, burger sauce, or dip.
Ingredients
Units
Scale
- 3/4 cup (190 g) Greek yoghurt, plain
- 2 tablespoons (30 ml) lemon juice, freshly squeezed
- 2 tablespoons (6 g) fresh dill, finely chopped (or 1 teaspoon dried dill)
- 1 teaspoon (5 ml) Dijon mustard
- Salt, to taste
- Black pepper, to taste
Optional
- 1 teaspoon (5 ml) honey, to balance sharpness
Instructions
- Mix: Stir yoghurt, lemon juice, dill, and Dijon until smooth. Until evenly combined.
- Rest: Let sit 10 minutes so flavours mellow. Until slightly thicker and more rounded.
- Season: Add salt and pepper, add honey if needed. Until tangy but balanced.
- Thin (optional): Stir in water, 1 teaspoon at a time, until the sauce reaches your preferred consistency for drizzling. Taste and balance if necessary.
- Serve: Drizzle on salads or use as a sauce for fish and burgers. Until lightly coated and saucy.
- Prep Time: 8
- Category: Condiments
- Method: No-cook
- Cuisine: Modern Australian