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Dill Dressing

The large bunches of dill that we get from the farm are perfect for dressing up winter salads. This is a creamy, yogurt based dressing, but if you prefer not to use dairy, simply omit the yogurt and add more oil/vinegar or juice.


  • ½ large bunch dill, finely chopped
  • ¼ yellow onion, minced
  • 1 cup plain yogurt
  • 1 tablespoon olive oil
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste


Whisk together all ingredients. Store any leftovers in a jar in the refrigerator for up to 1 week.

Submitted by Sara Jones, Tucson CSA