Creamy Greek Yogurt Dressing
By Jennifer Segal, modestly adapted from Ana Sortun via Fine Cooking April/May 2015
Servings: About 1 cup, enough for 4-5 salads
Ingredients
- 2 tablespoons fresh lemon juice, from one lemon
- 1 tablespoon white wine vinegar, best quality such as Lucini
- 1-1/2 teaspoons sugar
- 1 teaspoon minced garlic, from about 2 cloves
- 1/2 cup plain whole milk Greek yogurt
- 1/3 cup extra virgin olive oil, best quality such as Lucini
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried dill
Instructions
- Combine all of the ingredients in a bowl and whisk to combine. Refrigerate until ready to serve. The dressing keeps well for 3-4 days.
Source: Yummly
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Rhonda in MO
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Posted by: Rhonda Gray <rhondagray816@yahoo.com>
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Another Great Group of *~ Beth ~*
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