Yogurt Cucumber Dill Dressing

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Category : Condiments, Recipes, Salads, Vegetarian

Yogurt Cucumber Dill DressingFast and flavorful, this dill salad dressing combines well with nearly any salad ingredients. It’s smooth enough to go with spicier ones such as arugula, mesclun salad mixes, etc., but also adds enough flavor to perk up blander ingredients, such as hard-boiled eggs or plain lettuce.

Since no salad oil is produced here in Whatcom County that I know of, I’m constantly looking for alternatives for dressing bases. The tangy taste of yogurt is light enough to go with most greens, and also combines well with many herbs.  You can achieve a rich variety of flavors by blending yogurt with such fresh local herbs as lemon balm, sorrel, basil, dill and more. Don’t forget the garlic!

Speaking of ingredients not produced locally, you might be interested in reading my article about the strategies I use when I can’t find a particular ingredient.

  • Prep Time:
    10 min
  • Cook Time:
    chill one hour
  • Ready In:
    1 hr 10 min
Servings: Enough to dress 2-4 servings of salad
  • 1/2 cup yogurt (Grace Harbor Farms, Custer)
  • 2 Tbsp cucumber (Dominion Organics, Ferndale)
  • 2 tsp garlic scapes (most tender part above the flower bud) (Broadleaf Farm, Everson)
  • 2 Tbsp fresh dill (or 2 tsp. dried dill) (home garden)
  • salt to taste (see Exceptions)


Puree all ingredients except dill in blender.

Stir in dill.

Put in refrigerator to allow flavors to blend for at least an hour.

Serving Suggestions:

Serve on Spring Salad, and add Hazelnut Shortbread with raspberry puree or jam for dessert.

Food Sources:

Community Food Co-operative, Westerly and Cordata, Bellingham
Terra Organica, Flora and Cornwall, Bellingham
Home garden

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