Creamy Dill Dressing

Author: Canadian Living

This recipe makes enough for 4 servings, or 6 cups (1.5 L) torn lettuce and sliced vegetables, but you can double or triple the ingredients and make enough for a couple days. Transfer to a jar or airtight container and refrigerate for up to 3 days.

  • Portion size 75 servings
  • Credits : Canadian Living Magazine: April 2005

Ingredients

  • 3 tablespoons light mayonnaise
  • 2 tablespoons light sour cream
  • 2 teaspoons white wine vinegar
  • 1 clove of garlic crushed
  • 1/4 teaspoon dried dillweed
  • 1 pinch pepper
  • 1 pinch salt

Method

In bowl, whisk together mayonnaise, sour cream, vinegar, garlic, dried dillweed, salt and pepper.

Nutritional facts Per 1 tbsp (15 mL) : about

  • Sodium 67 mg
  • Protein trace
  • Calories 33.0
  • Total fat 3 g
  • Cholesterol 4 mg
  • Saturated fat 1 g
  • Total carbohydrate 2 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Creamy Dill Dressing

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