Dressings, Dips, and Marinades
This recipe was provided by Massachusetts WIC
Dressings, Dips, and Marinades
Six easy and zesty dressing, dip and marinade recipes
Store all dressings in an airtight container in the refrigerator for up to 3-4 days.
All recipes can also be made by shaking ingredients in a closed glass jar or by using a blender.
Creamy Honey Mustard Dressing
in a medium bowl, combine
- 1/3 cup plain yougurt
- 3 tbs Dijon mustard
- 3 tbs honey
- 2 tsp lemon juice
Whisk well and use as a dressing or marinade.
Lemon-Yogurt Dressing
In a medium bowl, combine
- Juice of one lemon
- 2 tbs olive oil
- 1 garlic clove, chopped
- 1 cup plain yogurt
- pinch of salt and pepper
Whisk well and use as a dressing or marinade.
Fresh Avocado Dressing
In a medium bowl, combine
- 1/2 mashed avocado
- 1 clove garlic, chopped
- 2 tbs lemon juice
- 1/2 cup plain yougurt
- 1 tbs olive oil
- 1 tsp honey or sugar
- 1/4 cup chopped cilantro (optional)
Use as a dressing or dip.
Parmesan Herb Dressing
in a medium bowl, combine
- 1/2 cup olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 cup plain yogurt
- 1 tbs white wine vinegar
- pinch of salt and pepper
Use as a dressing or marinade.
Curry Garlic Dressing
In a medium bowl, combine
- 2 tbs olive oil
- 1 tbs lemon juice
- 1 1/2 tsp curry powder
- 1 clove garlic, chopped
- 1 cup plain yougurt
Whisk well. Add
- 1/4 cup chopped cilantro
- pinch of salt and pepper
Use as a dressing, dip, or marinade.
Easy Dijon Vinaigrette
In a medium bowl, combine
- 1 tbs Dijon mustard
- 2 tsp lemon juice
- 1/4 tsp sugar
- 1/4 cup olive oil
Whisk well, and add a pinch of pepper. Use as a dressing or marinade.
