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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OMG: Delicious. Thank you.
I had some ‘Greek Style’ protein yogurt, which I did not enjoy eating by itself. As I hate food waste, I looked for a salad dressing recipe and found this!
It’s so more-ish!!!
I went heavy on the dill and lemon, even added the finely grated zest and it was delicious! Thank you!
Excellent flavour. I made for vegetable wraps.
People keep mentioning “leaving out the sugar”. But I don’t see any sugar in the recipe; just a bit of honey?
Thx!
Hi Alice, the recipe used to give the option of using sugar or honey. Hope that clarifies!
Delicious! So happy I found this recipe. Thank you!
So glad I found this recipe! I was looking for a greek dressing to go with my souvlaki dish and greek salad. With so many to choose from on the Net I went with yours because I’ve tried some of your others and they were good. I did have to make two substitutions because of what I had in stock. Red wine vinegar instead of white and oregano instead of dill. And less sweetness. It still turned out great and I think it’s better than the tzatziki I was making to go with this meal. Thanks!
This was soooo good and easy to make!
I cut out the honey because I was using a rice vinegar (Maruken) that already contains sugar. And I added some dried oregano.
I honestly cannot believe how ridiculously tasty this simple dressing is.
I’ll never use store-bought/pre-bottled ever again.
Delicious and simple to prepare! Thanks!!
Excellent and easy! My tweaks:
1. Fat free Greek yogurt, and a little less – the recipe seemed a bit heavy on the yogurt, so I used about 1/3 cup which I thought was perfect.
2. I went a little heavy on the lemon juice.
3. I used apple cider vinegar (didn’t have wine vinegar), and it seems to fit perfectly.
4. I exchanged the dill for oregano, as I wanted a more Greek flavor.
This is fabulous on a big bowl of arugula! The bright lemon flavor really tames and compliments the slight bitterness of the greens.
This was 4-1/2 stars for me, so that rounds to five. This is delicious, simple to make, and not full of additives. I am tweaking the honey in the dressing to more suit my (wife’s) taste, but I have zero reservations about recommending this dressing. Thanks Jenn.