Greek yoghurt is always stocked in our fridge as is a huge bottle of whole egg mayonnaise. I combine the two to use in a multitude of dishes. A little garlic, salt and pepper, squeeze of lemon juice and a handful of finely chopped herbs transforms the yoghurt and mayo into something pretty special.
The dressing can be dolloped onto grilled chicken or fish, tossed through a potato salad or served with a big platter of roasted vegetables. Delicious on hamburgers too. Use different herbs, like mint, basil or even some finely chopped shallots, depending on what you have and what you are using the dressing in. Sometimes I need a thinner consistency and will just add a tablespoon or two of water and stir through. A good basic recipe to have in your repertoire as it very simple and can really lift a meal.
yoghurt and dill dressing
(basically this recipe is just equal quantities of yoghurt and mayonnaise and everything else is added to taste but here is a guide)
1/3 cup Greek yoghurt, or any thick natural yoghurt
1/3 cup whole egg mayonnaise
squeeze of lemon juice
1 garlic clove, crushed
1 tablespoon dill, finely chopped
1 tablespoon chives, finely chopped
sea salt and freshly ground black pepper
Combine the yoghurt, mayonnaise, squeeze of lemon, garlic and herbs in a bowl. Season to taste.