This tangy lemony dressing makes a creamy addition to salads or is great drizzled over grilled fish. Try it over a butter lettuce, grape tomatoes, and English cucumber salad. Try substituting plain Greek yogurt for the sour cream.
Yum! I added an extra splash of lemon juice and used a little less greek yogurt than called for. Delish! Second time around I added a splash of red wine vinegar (just because I love it) and it was a great addition too!
Read MoreYum! I added an extra splash of lemon juice and used a little less greek yogurt than called for. Delish! Second time around I added a splash of red wine vinegar (just because I love it) and it was a great addition too!
I used plain yogurt and added either oregano or thyme. It goes without saying, I added extra garlic. Very tasty!
I'm a lemon lover---that's for sure. I did like this, but it was missing something when I used it on my salad tonight. I added a little balsamic vinegar to my salad, and that made this very good, so I'm thinking that for a salad it needed just a very very little bit of sweetness--maybe honey or a pinch of sugar--just to cut that acid. If I try this tomorrow and I have a different take on it, I'll come back and edit my opinion. I'll be glad to try this on fish!
My new favorite dressing! I made a few changes, the most significant one being the amount of garlic: even though I usually double it in everything, I only used 1 clove after trying it with 3 and burping garlicky for 2 days. Also, I use 3/4 cup fat free yogurt to 1/4 cup olive oil to reduce fat because, trust me, this salad dressing is so delicious you will want to slather your veggies in it!!
I changed this recipe to make it healthier, and it was still delicious. I didn't add salt, I only used 1 tbs EVOO and I used 1/2 cup of plain non-fat regular yogurt(not greek)instead of sour cream. This cut the fat by 70% and the consistency stayed the same since regular fat-free yogurt is runnier than sour cream, thus less oil is necessary. I served right away, without refrigerating.
I made this tonight with fish and my family sopped up all the remaining sauce with garlic bread, clean plates left!! I may leave out the zest next time, but otherwise its a great sauce.
This is quite tasty as written, but becomes five stars if you add a touch of honey (that helps with the acidity coming from the lemon). I didn't have sour cream so I used plain yogurt, which worked fine (I'm sure sour cream would also have been tasty). Nice dressing for a variety of salads. Thanks for sharing!
I added 2 tsp on honey as others have suggested and liked honey balancing the tartness of lemon. Turned out well. Will make it again. Excellent recipe. - Lata
This is so fabulous!! I am allergic to sour cream and yogurt, so substitued organic mayonnaise. It seemed too tart, so I added about 2t. sugar while blending. PERFECT!!! I have been buying EXPENSIVE salad dressing that is not as good as this!! Definitely a repeatable dressing!
Love this dressing, I added capers to it, but it's great without too. It's delicious on salad and very good with Dolmades.
Perfect for salad greens or salmon! I really liked this dressing, although I added more salt. (It is much better with real sour cream than with regular plain yogurt, but either one works.)
Made this as is for a fresh garden salad. Wonderful. Will make ot again to serve with salmon.
I didn't have cream cheese or sour cream, but I did have a ripe avocado that I needed to use. This added a rich, creamy dimension to the dressing that I think I'll continue to use. What I fell short on in lemon juice, I made up with white balsamic. This dressing over a simple bed of arugula and Parmesan shavings was a hit!
Delicious! I used plain greek yogurt instead of sour cream and a little less olive oil. I drizzled over baby spinach, roasted beetroot and chicken cooked with oregano and thyme.
I just made this to let it marinate a few hours for tonight's dinner. Dipped my finger in the finished product and---Wow!! Delicious! Love the sharp, tart taste. This will dress our salad perfectly. Thanks, I will be keeping this recipe around for years to come :)
Really good dressing! I used it for a Greek salad, but I could see using this for fish and vegetables, too.
Absolutely delicious! I put it on my butter lettuce salad with rotisserie chicken, English cucumber, tomato, and avocado. I was thinking I might add a little dill next time- or not! Highly recommend!
I did make this without the garlic and added about a tablespoon or so of honey. Delish
I wasn't sure what to make of it after I tasted it for the first time. It certainly was tart! After about 3 spoonfuls I was hooked. I also meant to try it with a little sweetness but didn't get around to it this time - maybe next time.
Yum! Made this for a quinoa salad and it added so much flavor. Used Greek yogurt instead of sour cream and added a teaspoon of honey for sweetness. Husband approved!
This is very bright and very light if sour cream is subbed with Greek yogurt and..... a good splash of Worcestershire and a little more salt softens the tart edginess of the lemon and yogurt.
Way too lemony. I used fat free yogurt and then had to add regular sour cream to cut the lemon taste.
Great recipe! Whenever a recipe calls for garlic I always add more than the recommended amount because I love it. Made no exceptions for this recipe. So good!
