Yogurt-Dill Dressing

Low-fat yogurt spiked with crushed dill, a squeeze of lemon, and a hit of dry mustard. This dressing tastes clean and herby without a drop of oil, making it one of the lightest salad dressings you can put together.

The dill does the heavy lifting flavor-wise. Crushing it before mixing releases the volatile oils trapped in the dried leaves, which is why the recipe specifies “crushed” and not just measured. Rub it between your palms over the bowl and you’ll smell it immediately. That simple step makes the difference between a dressing that tastes like dill and one that just has green flecks in it.

Dry mustard works differently than prepared mustard here. It brings a sharp, almost horseradish-like heat that fades into a warm background note after chilling. Combined with the garlic powder and finely chopped onion, you get layers of savory flavor in what looks like a very simple recipe.

Chill this before serving. The flavors need at least 30 minutes in the fridge to come together. Straight out of the bowl, it tastes like seasoned yogurt. After resting, it tastes like a dressing.

Kitchen Tips

• Fresh dill works even better if you have it. Use about a tablespoon of chopped fresh dill in place of the half teaspoon dried.
• Mince the onion as finely as possible. Big pieces of raw onion overpower the subtle dill flavor.
• This thickens in the fridge. If it’s too thick after chilling, thin with a teaspoon of lemon juice or cold water.
• Keeps well for 3-4 days refrigerated. The onion and garlic intensify over time, so it gets more flavorful on day two.

Variations

• Cucumber dill: Fold in ¼ cup of grated, squeezed-dry cucumber for a tzatziki-style dressing.
• Lemon herb: Add a pinch of dried oregano and extra lemon juice for a Mediterranean spin.
• Creamy ranch style: Mix in a tablespoon of buttermilk and a pinch of dried parsley and chives.