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    You are in: Home / Recipes / Herb, Lemon and Garlic Dressing Recipe
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    Herb, Lemon and Garlic Dressing

    Herb, Lemon and Garlic Dressing. Photo by Debbwl

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    Total Time:

    Prep Time:

    Cook Time:

    3 mins

    3 mins

    0 mins

    I'mPat's Note:

    From super food ideas. Totally suitable for diabetics.

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    Serves: 4



    Units: US | Metric


    1. 1
      Combine yoghurt, herbs, garlic, lemon juice and salt and pepper in a screw top jar.
    2. 2
      Secure lid and shake well to combine.
    3. 3
      Recommended for drizzling over lamb, spinach or green salad.
    4. 4
      Will keep in jar for up to 2 days in the fridge.

    Ratings & Reviews:

    • on July 07, 2009


      I looked high and low, and couldn't find plain yogurt. So, I used fat free sour cream in it's place. I added fresh chives, parsley and lemon thyme, from my garden. There was a bit of sharpness to it for some reason....probably the lemon juice, so I added 1 tbsp of honey. WOW! I'm absolutely over the moon with it. I used it as a dip for the first zucchini from the garden. Thanks Pat for a very 'inspiring' recipe. I'll try it again as written, if I ever find the yogurt. Made for Auzzie/NZ Recipe Swap #30.

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    • on December 12, 2008


      I really enjoyed the freedom with herb combinations that this recipe offered me. I used basil, thyme, rosemary and sage. The amount of garlic was just right for me. Although it's not as low in fat, I opted for the creamy Greek yoghurt which I always use. I'm just not prepared to use low-fat cheese or yoghurt. Just LOVED the lemon juice in this. If you want your dressing thinner, as long as you like lemon juice, I suggest that you add a bit more lemon juice. We thoroughly enjoyed this as a topping for Lavender Lynn's Hawaiian Meatballs. Made for1-2-3-4 Hit Wonders 2008. Thanks for sharing this recipe, Pat. It's one I know I'll also enjoy on salads.

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    • on June 19, 2007


      This has the potential for a good dressing. I think there is an awful lot of freedom in the choice of herbs, and some combinations will certainly be better than others. I went a little crazy and went out to my garden and took a little bit of everything (parsley, dill, lemon balm, chives, cilantro, basil) because I didn't have much of any one thing except for parsley and I was a bit tired of parsley. I also used 2 pressed cloves of garlic and a thick Greek yogurt. This produced a thick dip-like sauce with a real zingy bite. I think that in order to have more of a dressing-like consistency, that I need to thin it a bit with milk or buttermilk, since I always buy the Greek yogurt. I also need to experiment with combinations of herbs to find one that works for me. Thanks for the inspiration to play with this. I do want to find a good, low-cal dressing that I can make at home and enjoy. More than one such dressing, in fact.

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    Read All Reviews (10)


    Nutritional Facts for Herb, Lemon and Garlic Dressing

    Serving Size: 1 (39 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 23.2
    Calories from Fat 4
    Total Fat 0.5 g
    Saturated Fat 0.3 g
    Cholesterol 1.8 mg
    Sodium 21.7 mg
    Total Carbohydrate 3.1 g
    Dietary Fiber 0.0 g
    Sugars 2.3 g
    Protein 1.7 g

    The following items or measurements are not included:

    fresh herbs

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