August 23, 2020

Creamy Dill Summer Salad Dressing

Creamy Dill Summer Salad Dressing

All summer long I am harvesting veggies at my Ely hilltop garden. We start with green onions, herbs, tender spring greens, beans, cucumbers, zucchinis, radishes, beets, yellow squash and typically end the season with tomatoes and peppers. No matter what vegetables I have on hand, this creamy dill salad dressing makes quick work of making them into a fresh green salad.

This is a versatile dressing, because it is mild enough to go with a side salad for almost any dinner you make, and tasty enough to dress up your favorite lunch salad. The pop of lemon gives it an extra kick and really brings out the fresh flavors.

Creamy Dill Summer Salad

Creamy Dill Summer Salad Dressing


  • 1/2 c Greek yogurt
  • 1/4 c mayonnaise
  • 2 tbsp lemon juice
  • 1 tbsp water
  • 1 tsp finely chopped fresh dill (use 1 tbsp if using dried dill)
  • 1 tsp finely chopped parsley
  • 1 clove garlic, finely minced with a microplane grater
  • 1 tsp dijon mustard
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp dried yellow mustard
  • Lemon zest to taste (you are looking for a lemony pop not sour)


  1. Combine all ingredients in a mason jar. Shake.
  2. Open, taste, season to taste with salt and plenty of fresh black pepper.
  3. Seal, and shake again.

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