Nothing more satisfying that creamy, garlicy goodness. This Creamy Garlic Dressing is absolutely delectable and you'll be mopping it all up with whatever you can get your hands on. So good!
Make the dressing first as it needs to sit in the fridge for 1 hour.
Peel the garlic cloves and chop roughly.
Peel the salad onion and chop to yield ½ tsp.
In a food processor, add all the ingredients.
Blitz until well combined.
Notes
You can use sour cream as a Greek yoghurt substitute.
For a rich and creamy salad dressing, we recommend using whole egg mayonnaise.
Not everyone is a fan of Worcestershire sauce. Feel free to substitute it with soy sauce to give it the umami flavours and saltiness it needs. A light premium soy sauce would be best.
A pinch of red pepper flakes, paprika, or black pepper can add a touch of heat or depth to the dressing.
Instead of sugar, you can add a touch of honey or maple syrup to balance the savoury and tangy notes, especially as Greek yoghurt is unsweetened.
For a milder but richer garlic flavour, roast the garlic cloves before adding them to the dressing. Wrap them in foil and roast at 180°C or 375°F for 15-20 minutes until softened and golden brown.
Fresh garlic is key! Avoid pre-minced or jarred garlic, as they lack the intensity of fresh cloves. Crushing or finely mincing the garlic before blending can help release its flavours more effectively.
Opt for plain Greek yoghurt. Its thicker consistency provides a better base than regular yoghurt and allows some control over the final fat content. Don't get flavoured Greek yoghurt either.
After pulsing the ingredients, let the dressing sit in the refrigerator for at least 1 hour, ideally overnight. This allows the garlic flavour to mellow and infuse the other ingredients, resulting in a deeper and more complex taste.
Use a hand blender or food processor to blend the ingredients thoroughly. Blend for a longer time to ensure a smooth and creamy consistency.
If you prefer a thicker dressing, increase the mayo; for a lighter consistency, add more yoghurt.