“This tangy lemony dressing makes a creamy addition to salads or is great drizzled over grilled fish. Try it over a butter lettuce, grape tomatoes, and English cucumber salad. Try substituting plain Greek yogurt for the sour cream.” - by Ava Flavah!
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Combine lemon juice, lemon zest, garlic, Dijon mustard, salt, and pepper in a bowl. Slowly whisk olive oil into the lemon juice mixture until thickened. Whisk sour cream into the mixture. Transfer the dressing to a sealable container.
- Refrigerate 15 minutes to overnight.
Nutrition
Amount Per Serving (8 total)
- Calories
- 156 cal
- 8%
- Fat
- 16.5 g
- 25%
- Carbs
- 2.3 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"Yum! I added an extra splash of lemon juice and used a little less greek yogurt than called for. Delish! Second time around I added a splash of red wine vinegar (just because I love it) and it was a g..." See morereat addition too!"
Marianne
"I'm a lemon lover---that's for sure. I did like this, but it was missing something when I used it on my salad tonight. I added a little balsamic vinegar to my salad, and that made this very good, so..." See more I'm thinking that for a salad it needed just a very very little bit of sweetness--maybe honey or a pinch of sugar--just to cut that acid. If I try this tomorrow and I have a different take on it, I'll come back and edit my opinion. I'll be glad to try this on fish!"
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