Anti Inflammatory Garlic-Dill Yogurt Dressing with Turmeric & Mustard
Creamy, herby, and golden with a warm turmeric glow, this yogurt-based dressing is the kind of thing you'll want to drizzle on absolutely everything. Whole-milk yogurt forms a rich, tangy base while extra-virgin olive oil adds body and that signature smooth pour — no inflammatory seed oils or mystery emulsifiers in sight. Turmeric and freshly ground black pepper are a classic pairing for a reason, and Dijon mustard ties the whole thing together with a gentle sharpness that keeps each bite lively. Fresh dill and a touch of raw honey round out the flavor so it feels bright and balanced rather than medicinal. The whole dressing comes together in a single bowl with just a whisk — no blender, no fuss — and it keeps in the fridge for up to five days, making it an easy staple to prep ahead. With eight servings per batch, it's perfect for dressing salads throughout the week or using as a dip for roasted vegetables and grain bowls.
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Learn more →Ingredients
8 servings
- ½ cup plain whole-milk yogurt
- 3 tbsp extra-virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 1 tsp raw honey
Ingredient noteThough large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~0.9 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 small garlic clove, finely grated or minced
- ½ tsp ground turmeric
- 2 tbsp fresh dill, finely chopped
- ¼ tsp fine sea salt
- ⅛ tsp black pepper, freshly ground
- 1–2 tbsp water, to thin (optional)
Instructions
- 1
Add the yogurt, olive oil, apple cider vinegar, Dijon mustard, honey, garlic, turmeric, dill, salt, and black pepper to a small bowl or jar.
- 2
Whisk vigorously until the dressing is smooth and fully combined, with no streaks of turmeric remaining.
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