Y’all, if you’re looking for a fresh, easy homemade salad dressing, this Simple Creamy Dill Dressing is just the thing. We mix up a few pantry staples—plain Greek yogurt, mayo, fresh dill, garlic, a little onion powder, and lemon juice—to make a creamy, tangy dressing that’s good on just about everything. From salads and wraps to grilled chicken or fish, this one’s a keeper!
It’s light, flavorful, and comes together in minutes. No fancy tools or hard-to-find ingredients—just good, simple food made right at home. Come on in the kitchen and let’s whip it up together!
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https://thebutteredhome.com/simple-creamy-dill-salad-dressing/
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#saladdressing #homemadedressing #dilldressing #easyrecipes #thebutteredhome
Hey everybody, it’s Broo with the Buttered Home and welcome to my messy kitchen. Today we have an amazingly simple recipe for you. Today we’re going to be making simple creamy dill dressing. And yes, we’re using fresh dill, but it’s not required. You can use dried dill if you would rather. Anyway, I’ve been testing this recipe. I found it uh at a store and it was a vegan version. Um I’m not vegan. It was very good for what it was, but it was not practical for me to make it myself. So, I’ve developed my own nonvegan version of this creamy deal recipe. And it’s so simple. So, let’s get started. [Music] All right. Y’all know that I love love to mix dressings and whatnot in a a jar. Just a jar. It’s real easy. Uh it it just it and it stores it, too. So, it’s a good place to do everything. And y’all have to excuse me. My voice is a little weird today. You might hear me clear my throat. had a little sickness this week that I’m still trying to get over. Uh but nonetheless, to a jar and now simply you can do this in a bowl if you would like. Uh there’s no no real uh requirement to do it in a jar. For me, it’s just easier. It’s less clean up. So, we’re going to start with Greek yogurt. And I’m putting about a cup and a half in my jar. And y’all know I don’t measure anything. Now, whenever I was kind of testing it, I did uh I did test my quantities because, you know, all the flavors do matter. But I I’ve been cooking long enough, and those of you who’ve been cooking as long as I have know what about a cup and a half looks like. Plus, if you do this in a jar, you usually have some measurements over here on the side. And I just looked at mine and not as good as I thought I was, right? So, I need a little more. So, about a cup and a half of plain nonfat Greek yogurt. And then about a four of a cup of mayonnaise. Now, I do this a lot. There are a lot of recipes that call for mostly mayonnaise. Uh, and what I’ll do is I’ll supplement the Greek yogurt for the majority of the mayonnaise. And um, and and you never know the difference cuz you still get the same nice taste. Now, we want about a/4 cup of fresh dill. So, I’m just gonna take my fronds here and just take the hairy pieces off and put them all together. Now, they’re all different sizes, so doing it this way kind of means you get less stalk in there, but we’re going to chop them really fine. So, if it does get a little stalk in there, you won’t be able to tell it. And you can also do this in an with an immersion blender if you didn’t want to take so much time. But I really like showing people um you know just doing these things with basic tools. There’s a stop. And we just want to run our knife through it and just get it nice and chopped up. Now, when I say a four of a cup, that is your preference. A four of a cup is a good standard u measurement here, but if you like more deal, add more deal. If you like less deal, add less deal. And we’re going to take uh one to two garlic cloves and just kind of mince that up right over the top. And I’m using one really large garlic clove. And I find it easier just to grate it. And we’ll get that off the bottom and put it right in. And save that. You can use that little bit uh in another recipe. to cook with. So, we just put that to the side. Now, we want to season it just a little bit more with about a half a teaspoon of onion powder, not onion salt cuz we’re going to add in our own salt in just a little bit. So, about a half a teaspoon, maybe more again if you really like onion powder or if you don’t, you know, leave it out. about a/4 of a teaspoon of salt. Just a little black pepper. Anywhere from an 1/8 to 1/4 teaspoon. And now it’s a dressing. And it’s a creamy dressing, but we have to have something in it to kind of break things up. And that is going to be lemon juice. So, we just want to put in about two tablespoons of either freshsqueezed or really good bottled lemon juice. And we want to give it a shake. Now, this is 10 times better if you let it chill for about 30 minutes, but now you really don’t have to. Um, now, and that’s really pretty. It’s got lots of dill in it. It’s got nice color. And one of the ways that I like to have this is just over like a wedge salad. So, I’m going to get a little bit taste it. And see, it’s already good. It’s already good. So, let’s just And I want you to see how thick it is. And it’s really thick. I like it really thick. Now, if you didn’t want it so thick, you could thin it with a little more lemon juice or possibly some water. But I like it just like this. But that’s that’s me. Cooking is a wonderful thing because you get to make things fit to your preference. Now, another good substitution is instead of so much yogurt, you could put some buttermilk in there. I know, buttermilk. Who doesn’t love buttermilk? But this is going to be a lot different than just say our ranch style dressings because this is mostly just deal. Let me get my spoon. I want just a little bit more. So, let’s just doll up it on there. And let’s give it a taste. I could bathe in that. Oh, it’s fantastic. And it hadn’t even chilled all the way. So, this is a really easy recipe and it’s also a good place to get started on making your own dressing recipes like this. You can add all kind of seasonings, different herbs. Now, I did say you could use dried dill. So, we use roughly about 3 to four tablespoons of fresh dill. for using dried, you just want to swap that for teaspoons. So, if you’re using like a four of a cup, which is essentially two to four tablespoons of fresh dill, you want to do two to four table teaspoons of uh dried because dried flavor is so much more intense than fresh. Um it you really just want to be careful. So, my advice is is to add a little, taste it, and then try it. This recipe, like all of our others, will be able to be found at the Buttered Home. Uh, we hope that you would give us a visit there. Um, just be sure you’re following us on all of our social channels. We’re on Instagram, YouTube, a little bit on Tik Tok. Um, and make sure you share this video so that other people can find us and find our recipes because we’re here in the kitchen to help you fall in love with cooking either for the first time or the 50th time and we want you to join us for everything we do. All of our recipes can be found at the butterhome.com. We have over 7 years worth of really good southern home cooking and some good for you recipes. Oh, and this has protein in it because we use that Greek yogurt. So, don’t forget that. That’s an little extra added source and it’s fresh quality ingredients. You know what you’re putting on your salads. You know what you’re dipping your French fries in. Uh, and you just can’t beat that. So, we have tons of recipes like this over at the butterhome.com. And this one will be up shortly. So, from all of us here at the Buttern Home to your home with this weird voice today, we sure love y’all. Thank y’all for watching. Bye.