PANTRYFLEX

On the jar: Tidehall Greek Yogurt–dill

shake · dressing

★ STARRED KITCHENPrep 5 min

Tidehall Greek Yogurt-Dill

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

From a starred kitchen.

Ratio

Ratio by volume: Yogurt 60 ml, Red Wine Vinegar 23 ml, Olive Oil 30 ml, Dill 8 ml
Yogurt 60 mlRed Wine Vinegar 23 mlOlive Oil 30 mlDill 8 ml

Ingredients

  • Yogurt — ¼ cup Greek-style yogurt (60 ml)
  • Red Wine Vinegar — 1½ Tbsp red wine vinegar (22.5 ml)
  • Olive Oil — 2 Tbsp olive oil (30 ml)
  • Dill — ½ Tbsp chopped dill (7.5 ml)

Method

  1. Pour to the lines in order (bottom → top): Yogurt, Red Wine Vinegar, Olive Oil, Dill.
  2. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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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)).

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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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

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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