Creamy Greek Yogurt Dressing
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This light and creamy yogurt dressing is a cinch to make and good on just about everything, from salads to grilled meats.
Featured in the April/May 2015 edition of the bygone Fine Cooking magazine (a publication I truly miss), this light and creamy yogurt dressing is adapted from Ana Sortun, the chef behind the renowned Eastern Mediterranean eateries, Oleana and Sofra, in Cambridge, Massachusetts. While Sortun suggests pairing the tangy dressing with a Shredded Romaine, Arugula & Cucumber Salad, I can vouch for its versatility—it’s sublime even on grilled meats. I’ve enjoyed it so much that I picked up Sortun’s cookbook, Spice: Flavors of the Eastern Mediterranean, and I’m now toying with the idea of a food pilgrimage to Cambridge!
What you’ll need to make Creamy Greek Yogurt Dressing
How to make Creamy Greek Yogurt Dressing
Combine all of the ingredients in a medium bowl.
Whisk to combine.
Enjoy with salad or grilled meats.
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Creamy Greek Yogurt Dressing
This light and creamy yogurt dressing is a cinch to make and good on just about everything, from salads to grilled meats.
Ingredients
- 2 tablespoons fresh lemon juice, from one lemon
- 1 tablespoon white wine vinegar
- 1½ teaspoons honey
- 1 teaspoon minced garlic, from 1 to 2 cloves
- ½ cup plain whole milk Greek yogurt
- ⅓ cup extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon fresh chopped dill (or ½ teaspoon dried dill)
Instructions
- Combine all of the ingredients in a bowl and whisk to combine. Refrigerate until ready to serve. The dressing keeps well for 3 to 4 days.
Nutrition Information
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- Per serving (5 servings)
- Calories: 128
- Fat: 12g
- Saturated fat: 1g
- Carbohydrates: 3g
- Sugar: 2g
- Fiber: 0g
- Protein: 2g
- Sodium: 247mg
- Cholesterol: 4mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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would this work with shredded chicken in a crock pot?
Hi Mary, Unfortunately, I don’t think that would work. Sorry!
I made this without the dill because I didn’t have any but it was still YUMMY! Put it on a mixed green salad and my husband said, “Keep this recipe.” I think this would be good drizzled over fresh fruit too. Thanks for such a simple and delicious recipe.
Really easy and tasty recipe!
Can you substitute white champagne vinegar?
Yes, absolutely — I believe that was actually called for in the original recipe 🙂
Hi,
Can I substitute wine vinegar for Nakano natural wht rice vinegar?
Thanks! I’m in California and love your blog. I tell all my friends and hope someday you do a cookbook
Thanks so much, Tricia 🙂 Should be fine to use rice vinegar. Enjoy!
What kind of salt do you use?
Hi Marjory, I like sea salt but table salt is fine too.
Can you use non fat Greek yogurt?
Hi Toby, I think low fat would be okay, but I probably wouldn’t use nonfat.
I’ve been asked to bring potato salad to a pot luck. Do you think this dressing would be good on cooked redskin potatoes?
Hi Jill, I would try it first to be sure, but yes I do think it would be delicious. It’s very light but has lots of flavor.
Ana Sortun is AMAZING. Her new restaurant, Sarma, is even better than Oleana, both of which are just fantastic. I also recommend Sofra – a perfect lunch spot. I saw her speak about becoming a chef and it was really inspirational. Her restaurants are worth the trip!
Ana Sortun’s restaurants are worth the trip! I recommend Sofra for lunch or coffee and a baked treat, and then Oleana for dinner. Just make sure you get a reservation at Oleana in advance as it is very popular! Thanks for sharing this recipe – I’m definitely going to try it!
This salad dressing is delicious! Mine turned out on the thick side. I thinned it with olive oil. Absolutely fantastic and a keeper. thanks.