Creamy Herb Dressing

Creamy Herb Dressing

This creamy dressing is great as a dipping sauce for roasted sweet potatoes, battered pickerel or fresh vegetables. You could also try this as a spread for toasted bread to take your next sandwich to another level.

  • Ingredients
    • 1 Tbsp roasted garlic paste (15 mL)
    • 1/4 cup sour cream (60 mL)
    • 2 Tbsp plain Greek yogurt (30 mL)
    • 1 Tbsp lemon juice (15 mL)
    • 1 Tbsp white wine vinegar (15 mL)
    • 1/2 cup canola oil (125 mL)
    • 2 Tbsp minced chives (30 mL)
    • 2 Tbsp chopped fresh dill (30 mL)
    • 2 Tbsp finely chopped fresh Italian parsley (30 mL)
    • ¼ tsp Kosher salt (1mL)
    • ¼ tsp ground pepper (1mL)
  • Directions
    1. In a large mixing bowl, combine garlic, sour cream, yogurt, juice and vinegar; whisk to mix.
    2. Slowly add canola oil, whisking constantly to incorporate.
    3. Add herbs and whisk to mix; season with salt and pepper to taste.
    4. Cover and chill for 1 hour.

    To make roasted garlic paste:

    1. Preheat oven to 400°F (200°C).
    2. Cut off the top of the garlic head and drizzle with canola oil. Season with salt and pepper. Cover with aluminum foil.
    3. Place in oven and roast for about 30 minutes, or until soft.
    4. Remove from heat and let cool.
    5. Squeeze out garlic cloves into a bowl. Using a fork, mash cloves into a paste.


Nutritional Analysis

Serving Size
1 Tbsp (15 mL)
Total Fat
8 g
Saturated Fat
1 g
3 mg
72 mg
1 g
0 g
0.2 g
0.3 g
8 mg