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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This creamy recipe is the best! I omitted the sugar and it was perfect for me. Thank you!!!
My question: I tasted a Dole “Poppy Seed with Greek Yogurt Dressing” and love it!! Can you tell me how it is made? It’s white, and somewhat sweet. I didn’t taste Feta cheese or vinegar in it???
Hi Beth, It’s hard for me to know what’s in that dressing without having tasted it; you could try this dressing but add some poppy seeds and a bit of honey to try to replicate the flavor.
Delicious–light and creamy at the same time! I used only a pinch of sugar, and subbed a little less of plain yogurt (not Greek) since that’s what I had. A wonderful dressing for brown rice bowls with all-the-leftover-roasted veg. I will be making this again!
Tonight I threw together whatever I had in my refrigerator for dinner. Ended up having garlic pita bread filled with salad and a mediterranean-flavoured mince. I didn’t have any dressing and so made this. So simple and delicious! Thank you so much. Even my fussy husband liked it.
If you are sensitive to sugar like me, I suggest you leave out the sugar entirely and adjust it at the end. I thought this was way too sweet.
I left out the salt and added a small block of feta cheese instead. It contributed to a nice texture.
Great recipe as is and have made it several times; I usually reduce the sugar to a shy teaspoonful however. My favorite addition is 2 or 3 thinly sliced green onions (i.e., scallions). Especially love it on broccoli slaw to which I also add toasted walnuts. Yum! Do make this dressing – you’ll be glad you did.
Love it. Will make it again. I used non fat yogur and thyme instead of dill. I didn’t have it. Really good recipe. Thank you.
This was fantastic!! I substituted Hellmann mayo for the Greek yogurt and a few tablespoons of bacon fat for the olive oil. I left out the dill but used some pickle juice instead. My husband and kids loved it !!! Thanks so much. Another winner!
Golly gee Beth (3/18/17) you made a completely different recipe than stated here. Nonetheless yours does sound good however much less healthy; I’ll have to try it in one of my weaker moments.
Invest in some good quality and tasty olive oil because it does affect the taste of the finished product. We buy good quality olive oil just to use in dressings and as a drizzle so that way it goes further and lasts longer for the price. This is a great dressing for salad, sandwiches, anywhere you need some extra flavor. Enjoy!
Your yogurt dressing is amazing! Thank you for ending my long journey to recreate a delicious version of the varieties I tasted this summer in Austria and Germany.