Pregnancy Friendly Creamy Greek Oregano Dressing
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Learn more →Ingredients
8 servings
- ½ cup plain yogurt
- 3 tbsp garlic-infused oil
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp dijon mustard
- 1 ½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ½ tsp dried thyme
- ¼ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- 1–2 tbsp water, to thin (optional)
Instructions
- 1
Add the yogurt, garlic-infused oil, olive oil, lemon juice, and Dijon mustard to a small bowl or jar and whisk until smooth and fully combined.
- 2
Add the dried oregano, dried thyme, salt, and black pepper, then whisk again until the herbs are evenly distributed throughout the dressing.
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