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Dinner recipe · from the recipe book

Garlicky Cucumber Dill Yogurt Vinaigrette

A cool, creamy-edged vinaigrette with blended cucumber, fresh dill and a sharp garlic bite that clings nicely to warm grains.

Garlicky Cucumber Dill Yogurt Vinaigrette

Ingredients

  • 1¼ cups sliced120 gCucumberpeeled, seeded and roughly chopped
  • 3½ tbsp45 gOlive oil
  • 1½ tbsp20 gApple cider vinegar
  • 1½ tbsp20 gLemon juice
  • 1 oz30 gPlain Greek yogurt, nonfat
  • ⅔ cup sprigs6 gFresh dillfronds only
  • 3 cloves9 gGarlicpeeled and smashed
  • ½ tsp4 gHoney
  • ¼ tsp1.5 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Prep first: peel, seed and chop the cucumber, smash the garlic and pick the dill fronds from their stems.
  2. Add the cucumber, garlic, cider vinegar and lemon juice to the blender and blend until smooth, about 30 seconds.
  3. Add the Greek yogurt, dill, honey, salt and black pepper and pulse until the dill is finely flecked.
  4. With the blender running on low, slowly pour in the olive oil and blend until the dressing is smooth and slightly thickened.
  5. Divide the dressing into four equal portions, about 3 tablespoons each, and spoon over grain bowls; shake or stir before serving if it separates. Refrigerate leftovers up to 3 days.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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