Creamy Dill Vinaigrette

$1.00

One of my favorite restaurants in Seattle, Chinooks, has the most delicious creamy dill vinaigrette I have ever had. I tried getting them to share the recipe, but after several failed attempts, I decided it was time to take the recipe into my own test kitchen. After a few test runs, I am beyond thrilled with how my version has come out. It’s thicker than Chinooks but doubles as a dip for vegetables as well as a salad dressing.

Yield: 1 1/2 cup

Oven: N/A

Preparation time: 10 minutes

Cook Time: N/A

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1 1/4 cups 2% Fage Greek yogurt, or best quality possible

2 tablespoons chopped fresh dill

2 tablespoons lemon juice, juice from approximately 2 lemons

1 teaspoon onion powder

1 garlic clove, minced (approximately 1 teaspoon)

as needed, kosher salt

Method:

1. In a medium size bowl, add yogurt, dill, lemon juice, onion powder, and garlic. Using a whisk, whisk until smooth and evenly combined. Adjust seasoning with salt and toss with your favorite salad greens.

2. If you prefer a thinner consistency, add a little water starting with 1 tablespoon and working from there. Alternatively, adorn your next vegetable tray with a heaping bowl and let people dip and dunk to their heart’s content.

Kitchen Note: Use more or less garlic depending on desired “kick.”