Yoghurt is a superb ingredient for both salad dressings and dips because it has a light, fresh, creamy taste that combines so well with other vibrant flavours such as lemon, garlic, herbs and spices.

These recipes are easy to make, and none of them takes longer than five minutes. Whether you use Low Fat or our new Double Cream NutriDay Plain yoghurt is up to you – the recipes below will work with both.

Yoghurt & Avocado Dressing

A thick, creamy mixture with a beautiful pale green colour, this tasty dressing is excellent with green leafy salads, chicken salads and grilled fish. You can use any of the fresh herbs suggested below, or a combination of your choice. If you’re serving it with seafood, we suggest you use dill, which goes beautifully with all kinds of fish.

  • 1 Large, ripe avocado, free of blemishes
  • 2 Tsp (30 ml) fresh lemon juice, or more, to taste
  • ½ Cup (125 ml) NutriDay plain yoghurt
  • 2 Tbsp (30 ml) olive oil
  • 2 Tbsp (30 ml) finely chopped fresh parsley, dill, basil or chives
  • Salt

  1. Halve the avocado, remove the pip and scoop the flesh straight into the jug of a blender or food processor.
  2. Add the lemon juice, yoghurt and olive oil, and blend until smooth. If the mixture seems too thick, add a little cold water to thin it to the desired consistency.
  3. Tip the mixture into a bowl and stir in the fresh herbs. Season to taste with salt and pepper, and add more lemon juice if necessary.
  4. Store in a covered jar or container in the fridge until ready to serve.

Makes about 250 ml. Keeps for up to 2 days in the fridge.

Creamy Yoghurt, Lemon & Garlic Dressing

This gorgeous, zingy, garlicky dressing is so versatile because you can use it in many different ways: as a dip, as a dressing for potato salads and coleslaws, as a topping for baked potatoes or boiled eggs, and as a sauce for pouring over grilled chicken, fish or meat. Feel free to add more garlic!

  • 1 Cup (250 ml) NutriDay plain yoghurt
  • ½ Cup (125 ml) mayonnaise
  • 1 Clove garlic, peeled and finely crushed the juice of a lemon
  • Salt and freshly ground black pepper

  1. In a bowl, whisk together all the ingredients and season to taste with salt and pepper.
  2. If you’re serving this as a salad dressing, you can thin it down with a little cold water.
  3. Store in a covered jar or container in the fridge until ready to serve.

Makes about 375 ml. Keeps for up to a week in the fridge.

Honey & Mustard Yoghurt Dip

This unusual dip is tasty with chicken wings and nuggets, and with pork sausages. Use either good-quality smooth Dijon mustard, or “grainy” mustard of your choice. If your honey is very thick, place the bottle or jar in a bowl of hot water for five minutes to thin out before you mix together the ingredients.

  • 1 Cup (250 ml) NutriDay plain yoghurt
  • 3 Tbsp (45 ml) mustard
  • 1 Tbsp (15 ml) honey
  • A few drops of fresh lemon juice
  • Salt and freshly ground black pepper

  1. In a bowl, mix together all the ingredients and season to taste with salt and pepper. If you feel the dressing needs to be a little ‘sharper’, add more lemon juice.
  2. Store in a covered jar or container in the fridge until ready to serve.

Makes about 250 ml. Keeps for up to 2 days in the fridge.

Yoghurt Tartare Sauce

This utterly delicious sauce is usually made mayonnaise, but in this recipe we’ve lightened things up by adding plenty of yoghurt. Traditional tartare sauce is most often served as a piquant contrast to crumbed or battered seafood, but it’s also great with chicken schnitzels, nuggets and other crumbed meats. No need to buy vinegar – use the pickling liquid from your jar of gherkins.

  • ½ Cup (125 ml) NutriDay plain yoghurt
  • 5 Tbsp (75 ml) tangy mayonnaise
  • 1 Tsp (5 ml) smooth Dijon mustard
  • 2 Tbsp (30 ml) very finely chopped red or white onion
  • 2 Tbsp (30 ml) finely chopped gherkins
  • 2 Tbsp (30 ml) pickling vinegar, taken from the gherkin jar
  • 2 Tbsp (30 ml) capers, drained and roughly chopped
  • 2 Tbsp (30 ml) finely chopped fresh curly parsely
  • Salt and freshly ground black pepper

  1. In a bowl, mix together all the ingredients and season to taste with salt and pepper.
  2. Store in a covered jar or container in the fridge until ready to serve.

Makes about 350 ml. Keeps for up to 3 days in the fridge

Do you feel inspired to make any of these easy recipes? Let us know by posting a comment below, or post a pic of your salad dressing or dip on our NutriDay Facebook page – we’d love to see it!