This homemade yogurt-based honey mustard dressing is sweet and tangy!
Honey Mustard Dressing
Ingredients
½ cup low-fat plain yogurt
3 Tablespoons 1% or nonfat milk
1 Tablespoon honey (see Notes)
2 teaspoons prepared mustard (any type)
Directions
- Wash hands with soap and water.
- Combine all ingredients in a small bowl and stir until smooth. Cover and chill for 30 minutes before serving.
- Refrigerate leftovers within 2 hours.
Notes
- For a stronger flavor, add an extra 1 to 2 teaspoons mustard.
- This recipe works with all types of mustard!
- Honey is not recommended for children under 1 year old.
You might also like...
Baked Cauliflower Tots
Baked Cauliflower Tots
Cauliflower Tots are cheesy and kid-approved! They are sure to become your favorite side dish or snack.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
15 tots
No-Knead Whole-Wheat Bread
No-Knead Whole-Wheat Bread
This recipe uses a long rise time instead of kneading to make a whole-grain bread with nice texture and flavor.
Prepare:
20 minutes + 13 hours rising
Cook:
50 minutes
Makes:
20 pieces
Peanut Power Smoothie
Peanut Power Smoothie
A creamy and satisfying smoothie that's perfect as part of a quick breakfast
Prepare:
10 minutes
Makes:
4 cups
Vegetarian Borscht
Vegetarian Borscht
Borscht is a soup that was first made in Eastern Europe hundreds of years ago. This variation includes beets with cabbage, beans and other vegetables.
Prepare:
15 minutes
Cook:
50 minutes
Makes:
12 cups
Prepare:
5 minutes
Cook:
6 to 8 minutes
Makes:
4 muffin halves
Baked Carrot Fries
Baked Carrot Fries
Kids of all ages will love these baked carrot fries. Add a dipping sauce for more fun and flavor.
Prepare:
15 minutes
Cook:
15 to 20 minutes
Makes:
4 cups


Comments
This Honey-Mustard Dressing recipe is terrific! Regular Honey-Mustard would never be my choice at a restaurant - it's always too sweet and too thick. I did decrease the amount of honey to about 1 teaspoon so the tangy mustard and yogurt stands out more. By sometimes decreasing the amount of milk, we've been using this as a veggie dip and as a substitute for mayo on sandwiches. Since discovering this recipe, I've made double batches so we have some left over to use for a couple days. I'd suggest writing the recipe "1 to 3 teaspoons honey" to let cooks know they have an option for a less sweet version.