Creamy Herb Dressing

Estimated nutrition per serve: 55 kcal · 2g protein · 1g carbohydrate · 5g fat. Calculated from standard USDA reference values for the ingredients listed; an approximate guide, not a lab analysis.

01Ingredients

120g natural Greek-style yoghurt
2 tbsp mayonnaise
1 tbsp lemon juice
2 tbsp finely chopped fresh herbs (parsley, chives, dill)
1 garlic clove, finely grated
2 tbsp milk, to thin
¼ tsp salt
¼ tsp black pepper

02Method

Combine the yoghurt, mayonnaise and lemon juice in a bowl and stir until smooth.
Stir in the herbs and garlic, then season with salt and pepper.
Add the milk a tablespoon at a time until it is the thickness you like - thick for dipping, pourable for salads.
Chill for 15 minutes before serving so the flavours come together.

03Notes & substitutions

Use equal parts of parsley, chives and dill for a classic ranch-style flavour.
Replace the mayonnaise with extra yoghurt for a lighter dressing.
Add a pinch of smoked paprika or a few drops of hot sauce for a kick.
Use as a dip for raw carrot, cucumber and snow peas, or as a sauce for fritters and burgers.
Buttermilk instead of milk gives a tangier dressing.

04Common mistakes

Using wet herbs — water thins the dressing and dilutes the flavour; dry them well after washing.
Skipping the chill — the garlic and herbs need time to infuse into the yoghurt.
Using too much garlic — raw garlic gets stronger as it sits; start with one clove.
Using flavoured yoghurt — sweetened yoghurt will make the dressing taste odd; use plain natural yoghurt.

05Storage & leftovers

Fridge

Up to 4 days in a sealed container.

Freezer

Not recommended; the yoghurt splits when thawed.

Serving

Stir before using; add a splash of milk if it has thickened.

More About This Recipe

06Ingredient notes

Greek-style yoghurt. Gives body and tang. Low-fat works but the dressing will be thinner

Mayonnaise. Adds richness and helps the dressing cling to leaves; leave it out for a lighter version

Fresh herbs. Parsley is mild, chives add onion flavour and dill gives a fresh aniseed note

Lemon juice. Adds brightness; vinegar can stand in if needed

07Troubleshooting

Dressing is too thick. Add a tablespoon of milk at a time and stir.
Dressing is too runny. Add a spoonful more yoghurt, or use thicker Greek-style yoghurt.
Tastes flat. Add a pinch more salt or a squeeze more lemon.
Turns watery in the fridge. Herbs released moisture - drain off the liquid and stir well.

Frequently Asked Questions

How long does it keep?

Up to 4 days in the fridge in a sealed container.

Can I use dried herbs?

Fresh herbs give a much better flavour; if using dried, use a third of the amount.

Is it dairy free?

Use a thick plant-based yoghurt and a vegan mayonnaise.

What does it go with?

Salads, baked potatoes, roast vegetables, fritters, burgers and grilled chicken.