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Dill dressing recipe with greek yogurt

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Dill dressing recipe with greek yogurt

This Cucumber Dill Greek Yogurt Salad recipe will surprise you at just how simple and easy , super tasty it's.

A nearby sandwich shop serves a cucumber dill salad which i just crave. I usually seem like I’m selecting a proper side after i order it. It’s mostly cucumber in the end. So that they can recreate it in your own home, I gave them a phone call to determine exactly what the creamy base was made from it, hopeful it had become something healthy. The sweet lady explained it had become cole slaw dressing. Mayonnaise. Durn. Not too I don’t like mayonnaise. I actually do. I love it greatly. But swimsuits don’t enjoy it greatly.

Rather of caving towards the mayo, I made use of my typical cole slaw dressing ingredients, substituting % fat plain greek yogurt for that mayonnaise to produce a lightened up form of this crunchy favorite. I had been pleased to think it is mighty tasty. Crunchy, refreshing, and lightweight … what’s to not love?

This Cucumber Dill Greek Yogurt Salad is a new summer time go-to for cookouts and picnics around here without a doubt. And That I’m thinking it will likely be ideal for a awesome mid-day snack too. Do this one soon!

You may even enjoy these easy cucumber salad recipes:

Cucumber Dill Greek Yogurt Salad

An easy and refreshing side dish created using cucumber, dill, and greek yogurt.

Author: Amy Manley She Wears Many Hats

Recipe type: side dish

  • 4 large cucumbers (a couple of pounds)
  • 4 tablespoon plain greek yogurt (I made use of % fat)
  • 1 tablespoon dill
  • 1 tablespoon grain vinegar (substitute red or white-colored wine vinegar as needed)
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic clove powder
  1. Peel, half, seed, and slice cucumbers.
  2. Inside a medium bowl combine yogurt, dill, vinegar, sugar, salt, pepper and garlic clove powder.
  3. Add cucumber to bowl and toss with yogurt/dill mixture until combined well.
  4. Additional pepper and salt to taste, as needed.
  5. Refrigerate covered until prepared to serve.

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