Reviewed: May 24, 2013

I changed this recipe to make it healthier, and it was still delicious. I didn't add salt, I only used 1 tbs EVOO and I used 1/2 cup of plain non-fat regular yogurt(not greek)instead of sour cream. This cut the fat by 70% and the consistency stayed the same since regular fat-free yogurt is runnier than sour cream, thus less oil is necessary. I served right away, without refrigerating.

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Reviewer:

b-detty

Reviewed: Apr. 12, 2013

I wasn't sure what to make of it after I tasted it for the first time. It certainly was tart! After about 3 spoonfuls I was hooked. I also meant to try it with a little sweetness but didn't get around to it this time - maybe next time.

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Reviewer:

Linda

Reviewed: Jan. 11, 2013

I've tried several lemon dressing and this is by far the BEST!! THanks!

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Reviewer:

lfox

Reviewed: Dec. 16, 2012

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 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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Reviewer:

Marianne

Cooking Level: Intermediate

Reviewed: Sep. 27, 2012

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 great addition too!

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4 users found this review helpful