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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I went on a family vacation to Austria and Germany this summer. I had a salad with yogurt dressing everyday. The dressings from various restaurants all tasted a bit different, but delicious. When I returned to the states it was a challenge to find an equally delicious recipe. Thank you for ending my search! I will absolutely adopt your delicious yogurt dressing recipe as a staple in my house.
We love this recipe! I first tried it as is but skipped the dill because we didn’t have at that moment…. it lacked something so I added two teaspoons of dijon mustard which made is super yummy…
We’ve recently gone dairy free and I just substitute the greek yogurt with a smaller amount of rice milk and it still comes out yummy…
I love this and is way better than bottled stuff. I also used it with a Greek pasta salad I made with orzo instead of pasta. The dressing was delicious in that.
Orzo is pasta
Since I’m not a fan of dill, I substituted dried basil. Also used fat-free Greek yogurt. Fabulous!
Jenn, I’ve made several delicious recipes from your blog since discovering it a few months ago. This was another winner. For those who want an even more healthy version, I used fat-free yogurt, half the amount of olive oil the recipe calls for, and just a pinch of sugar. It was a lighter, less rich version than the original, but still very, very good.
I’m asked to make a macaroni salad and I”m looking for a lighter dressing. Do think this dressing will work?
Hi Brenda, I may try it first to be certain, but I think it would work nicely!
Made this last night and LOVED it. I’ve had trouble emulsifying yogurt dressings before but this was a dream. My lemon was extra juicy so I skipped the vinegar, and I used dried mint and thyme for the spices. I did end up thinning with a T or so extra olive oil to my desired consistency with no trouble. Used it for a green salad with avocado, red pepper, cauliflower, Cerignola olives and chickpeas (marinated with lemon, mint, cumin), which may sound pretty random but it was delicious.
Incidentally, I live a few minutes’ walk from Oleana and love Anna Sortun’s cooking. I prefer Sarma these days but they’re both amazing–worth the trip! Fun surprise to see this was hers, thank you so much for sharing and documenting the process so clearly 🙂
Your Creamy Greek Yogurt dressing is delicious and easy to put together with staple items in my kitchen! I look forward to sampling your other recipes!! Mahalo, Jo-Ana Suchanski
I love white pepper in this recipe. Start small, 1/8 tsp, because white pepper has a different flavor from the black. Gradually add more to taste. I also don’t add dill.
Jenn, I know you stated that the dressing keeps well for 3-4 days. But how long can it last in the fridge (meaning, probably won’t get me sick)? Thanks!
About a week 🙂