Yoghurt, Honey and Dill Salad Dressing

dill dressing

I feel kitchen is the place I really belong to. I feel so ecstatic and at peace to able to make a healthy and satisfying meal for my loved ones. It is surprising but usually its my husband who decides what he wants for dinner or breakfast. He is the boss in its true sense!

So this morning came in the demand for a salad for dinner. With the demand came a warning too: nor the usual greens with a vinagrette neither a chickpea and veggie salad. It ought to be different and definitely yummy. This was followed by a trip to the grocery store to fetch something fresh and different – a bunch of fresh dill leaves. Brainstorming a few recipes which I thought would be nice (in my head), finally I boiled down to making a dressing first and then deciding what would go with it. Hence came the idea of a yoghurt, honey and dill dressing.

This dressing is fresh, its healthy, its creamy, its zesty – its everything I like in my salad dressing. You can store it in the fridge for a couple of days but the earlier you eat it the better it tastes. So try this perfect pair yoghurt and dill dressing with some warm potatoes and you will fall in love with it.

potato salad


INGREDIENTS: (Makes 1.5 cups)


  • 1 cup plain yoghurt
  • 1 cup fresh dill, finely chopped
  • 2 1/2 tbsp cream cheese
  • 2 tsp lemon juice
  • 1/2 tsp lemon zest
  • 1 1/4 tbsp honey
  • salt, to taste
  • freshly grounded black pepper, to taste

Salad options:

  1. Lightly baked baby potatoes
  2. Roasted whole baby carrots
  3. Roasted cauliflower florets
  4. Slices cucumber (lengthwise) and onions


  1. In a bowl mix yoghurt and cream cheese using a wire whisk until both the ingredients are mixed well without any lumps.
  2. Pour in honey in the yoghurt mixture along with lemon juice and mix well.
  3. Add the salt and pepper to the dressing.
  4. Lastly add the finely chopped dill leaves and mix well.
  5. Pour the mixture into a glass jar with a lid and put it in the fridge. This can be used upto 2 days.
  6. Toss the warm roasted baby potatoes in the dressing and serve immediately.
  7. In case of roasted baby carrots and cauliflower, put a scoop of the dressing and dip the veggies and enjoy.
  8. With cucumber and onion, add the dressing  just enough to drench the vegetables in the mixture.



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