Happy Monday to you all! I hope everyone had a great weekend. 🙂 WHY do the weekends always go by so fast?! I literally do not understand how it’s possible every.single.weekend. for the time to just fly by.
Thought some people may be ready for a savory recipe this week after all the addicting, sweet nut butter deliciousness and lemon overnight oats happening last week! Tell me, have you tried either recipe yet? They both take literally just minutes to make too.
But back to today’s recipe. I absolutely love making homemade salad dressings. They are honestly so easy and simple to make, and then you have it to enjoy all week long! I pretty much make a homemade dressing/dip every week as part of meal prep routine.
Vinaigrette dressings are often my favorite, but in the past few months I have discovered the secret to creamy, healthy AND delicious homemade dressings: Greek yogurt.
Mayonnaise: love it or hate it? I have never been a fan of mayo, even growing up. Now, I have enjoyed Greek yogurt for as long as I can remember it being around. But definitely the fruit sweetened kind. Plain? No thank you. BUT, plain Greek yogurt works perfectly in this recipe! I personally like using 2% or full fat Greek yogurt in this recipe for the best texture/flavor. But you could also use plain non-fat if you wish. And, if you’re a die-hard mayo fan…I suppose you could use that as well.
Variations: Dip or Dressing
There are actually two ways you can make this recipe! Either as a thick dip perfect for veggies, pretzels, pita chips, etc. OR make it a bit thinner to enjoy as a salad dressing. I actually preferred the dip variation for this recipe, but both ways are good.
If making the dip, you will use 1 cup of yogurt and no milk. For the salad dressing, only 1/2 cup of yogurt is needed, and you will add 1/3-1/2 cup milk of choice to thin.
I tested this recipe several times to get the right balance of tang, sweetness, and flavor with the apple cider vinegar, FRESH lemon juice, and spices. One more note: while I haven’t tried it, I’m sure you could sub in ½-1 tablespoon (to taste) of dried dill instead of fresh if that’s all you have on hand.
Side note: I have a slight obsession with baby carrots. Carrots are honestly one of my favorite vegetables. Raw, roasted, plain, covered in dip. Does this make me 5 years old? I literally buy 3-4 one lb bags each week…and while one bag is devoted to Chris’s lunches, I easily eat the rest myself haha. In early elementary school my peers would tell me my hair was red because I ate so many carrots. I may or may not have had to ask my mom for clarification on if that statement was really true. 🙂
Hope you enjoy this too!
- 1 cup (8 ounces) plain Greek yogurt (I recommend 2% or full fat)*
- 4 ounces feta cheese, plus more for garnish if desired
- 2 tablespoons fresh dill**
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons lemon juice
- 1 teaspoon sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ***1/3-1/2 cup milk (ONLY if making the salad dressing)
- Combine all ingredients in blender or small food processor. Blend until combined. Refrigerate and enjoy!
**Could sub in ½-1 tablespoon dried dill instead
***only add milk if making salad dressing!
I tried this dip this weekend. Used it on fresh vegetables and baked potatoes!
Oh I’m so glad you tried it; hope you liked it! Yum I love the idea of serving it over potatoes too 🙂
Oh! This dip sounds so good! I’ve been on a huge fresh dill kick lately and now I’m growing some on our back porch. 🙂
Thank you! Yes I’m growing fresh herbs in our garden this year too! 🙂
I tried the overnight oats. do you eat it warm or cold? I have the ingredients to try the lemon muffins this week
I’m glad you tried the lemon overnight oats! How did you like them? Overnight oats ate usually eaten cold since the oats soften and “cook” overnight soaking in the fridge. But if you prefer them warm, you can definitely warm them up in the microwave as well! Let me know how your muffins turn out too ?