Have you ever been told that creamy salad dressings are “unhealthy,” “high in fat,” or “packed with calories”? I spent decades thinking that I “couldn’t have” creamy salad dressing. This was because I was told it would ruin the health benefits of eating a salad. Thankfully I have learned that in most cases this isn’t true. Sure, if your salad dressing is 300 calories per serving then you should probably measure it out. However, there are so many healthy options available now that creamy dressing does not have to be a guilty food! On that note… Let’s just get rid of food guilt all together okay? My recipe for Creamy Dill Salad Dressing uses low-fat Greek yogurt as the main “creamy” ingredient. This makes it an excellent “healthy” salad dressing choice!
Greek yogurt has been a superstar ingredient for quite some time. I think most of us are well aware of the many uses for Greek yogurt and the health benefits. Greek yogurt is a common ingredient substitute for mayonnaise and sour cream. It is high in protein and can be found in low-fat and fat-free varieties. It usually has a long expiration date and a long shelf-life after opening.
In addition to Greek yogurt, all you need to make my recipe for Creamy Dill Salad Dressing is:
- Low-Fat Mayonnaise
- Dried Dill
- Fresh Chives
- Garlic Powder
- White Balsamic Vinegar
- Onion Powder
- … Plus the Low-Fat Greek Yogurt!
The preparation instructions for this recipe are pretty simple. All you have to do is measure out and chop your ingredients. Add them all to a mixing bowl and whisk them together until thoroughly combined!
My last ingredient in my recipe for Creamy Dill Salad Dressing is 1/2 cup of water. The half cup of water thins the dressing out so that it can easily be poured over a salad. If you skip the water or add less water, this recipe is an excellent dip for fresh veggies!
- Serve over my Asparagus Salad with Fried Goat Cheese and my fresh bread on the side!
- The flavors in this dressing meld together easily so I do not think it HAS to be made in advance. You can make it in advance if you want to though! It will keep in the fridge for up to 5 days.
That’s it! No fancy equipment is needed for this recipe.Print