Creamy Dill Dressing
Makes about 1 cup

2 tablespoons chopped fresh dill leaves
8 ounces plain Greek yogurt
1 tablespoon Dijon mustard
Juice of 1/2 a lemon
1 garlic clove
1 small shallot
½ teaspoon salt
2 tablespoons extra virgin olive oil

1. In a small food processor, combine all the ingredients and pulse until finely chopped. Add 2 tablespoons water and puree until the mixture is very smooth. Depending on the consistency you like your creamy dressing, add more water to thin it out.