Homemade yogurt-based honey mustard dressing- 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...
Spinach and Black Bean Enchiladas
Spinach and Black Bean Enchiladas
A tasty combination of black beans and veggies wrapped in tender tortillas, covered in a flavorful tomato sauce and topped with creamy mozzarella cheese.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
8 enchiladas
White Chicken Chili
White Chicken Chili
Kid-approved dinner idea that is creamy, comforting, and ready in 1 hour.
Prepare:
20 minutes
Cook:
30 minutes
Makes:
8 cups
Quick Lasagna
Quick Lasagna
This cheesy and hearty lasagna only takes one pan and is ready in 45 minutes.
Prepare:
10 minutes
Cook:
45 minutes
Makes:
9 cups
Sautéed Corn and Onion
Sautéed Corn and Onion
A buttery, herby side dish perfect for a pot luck summer BBQ or as part of any meal.
Prepare:
5 minutes
Cook:
10 minutes
Makes:
5 cups
Baked Carrot Fries
Baked Carrot Fries
Kids of all ages will love these baked fries. Add a dipping sauce for more fun and flavor.
Prepare:
15 minutes
Cook:
15 to 20 minutes
Makes:
4 cups
Summer Cucumbers
Summer Cucumbers
A quick and simple side dish of crisp cucumber and onion with tangy red wine vinegar.
Prepare:
10 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.