Greek Yogurt-Dill Dressing

Name: Greek Yogurt-Dill Dressing
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (90 ml)
Cuisine: Mediterranean
Ingredients: ¼ cup Greek-style yogurt (60 ml) Yogurt; 1½ Tbsp red wine vinegar (22.5 ml) Red Wine Vinegar; 2 Tbsp olive oil (30 ml) Olive Oil; ½ Tbsp chopped dill (7.5 ml) Dill

Independent adaptation of a publicly published Matthew Accarrino recipe. Not affiliated with, sponsored by, or endorsed by Matthew Accarrino.

DRESSING · FARRO SALAD & GRAIN BOWLS

In the published recipe, this is the dressing for farro salad.

Accarrino's yogurt-dill dressing for farro salad.

On the jar

GREEK

Method: shake
Yield: about ½ cup
Ingredients: 4
Jar batch: 2.25× recipe

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Ratio

YOGURT 60 mlOLIVE OIL 30 mlRED WINE VIN 23 ml

Ingredients

Yogurt¼ cup Greek-style yogurt (60 ml)
Red Wine Vinegar1½ Tbsp red wine vinegar (22.5 ml)
Olive Oil2 Tbsp olive oil (30 ml)
Dill½ Tbsp chopped dill (7.5 ml)

Where it sits

One of 359 dressings in the catalog, with 4 ingredients against a median of 6.

Its fat to acid ratio is 1.3:1, higher than 37% of the catalog’s dressings (median 2:1), a sharper mix for the category.

The acid here is red wine vinegar. In this category chefs also reach for lemon juice (106 recipes), lime juice (58), and rice vinegar (52).

The fat here is olive oil. In this category chefs also reach for sesame oil (34 recipes) and vegetable oil (24).

Method

Pour to the lines in order (bottom → top): YOGURT, OLIVE OIL, RED WINE VIN.
Season to finish: DILL (about 2 Tbsp).
Cap the jar and shake until emulsified.

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4 ingredients. One pour.

You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.

3 kitchens · 1 star · 2 national awards

Greek Yogurt-Dill Dressing★ STARRED KITCHENOn the jar: GREEK
Honey Citrus Dressing★ STARRED KITCHENOn the jar: CITRUS-HONEY
TzatzikiNATIONAL AWARD WINNEROn the jar: TZATZIKI
Yoghurt-Garlic Herb DressingHATTED KITCHENOn the jar: YOGHURTGARLI

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Provenance

Matthew Accarrino works in Modern Italian Californian at SPQR; credentials include Michelin 1* (SPQR, San Francisco; historical).

Originally published as Greek Yogurt–Dill Dressing.

Adapted from a Matthew Accarrino recipe (Matthew Accarrino / Border Springs Farm (SPQR alum)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 2.25× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Matthew Accarrino / Border Springs Farm (SPQR alum) (published as “Greek Yogurt–Dill Dressing”). Full citation lives in Provenance.

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