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 was YUM! I had a half cup of Greek yogurt to use up, so I made this dressing and ate it with an artichoke in lieu of mayo. I will try it on salad today.
I have to say, Jenn, your website is my favorite; I’m on it daily and love, love, love your recipes—you are my go-to gal. Your recipes are pretty fool proof, and I can’t thank you enough…
You’re so welcome! 😊
This is a great dressing. I have made it several times with the dill but the last few have omitted the dill and just seasoned it with salt, pepper and garlic for a basic, all-around creamy dressing… delicious! There really is no comparison to a bottled dressing… I am completely in love with many of your recipes from your blog and cookbook. They are reliably delicious and not fussy at all. Keep them coming.
How long will it keep in the refrigerator?
It will last for about a week in the fridge.
Love the recipe, tasted great but mine curdled when mixed and wondering what I might have done wrong?
Hmmm… this really shouldn’t curdle – did you make any changes to the recipe?
Citric acid (lemon) and the lactic acid (from the dairy in yogurt) sometimes curdle when mixed together. However, if your yogurt is fresh and you shake it well, you probably shouldn’t experience curdling. However, this was why my mom would never give us orange juice when feeding us cereal in the morning. Sometimes the juice would make the milk from the cereal curdle in your tummy and it would give an upset stomach.
Excellent! I find myself drizzling it over salmon as well. My son-in-law said it tastes good on baked potatoes too.
Enjoyed very much. Will make again. Thanks for another great recipe Jen.
This is a great, lower calorie salad dressing. I sometimes replace the dill with other herbs, for different flavoring.
We really enjoyed this dressing made as written. I’ve made the dressing several times and after the first time making it as written, I did reduce the sugar by at least 1/2. I did not omit it because my hubby does like a bit of sweetness to the dressing. For myself, I could do without but reducing the sugar makes a really stellar dressing. Thanks for a great recipe that I make often now.
Great recipe, used on a salade Nicoise, with some minor modifications (cut sugar by half, used basil instead of dill, and added a good dollop of Dijon mustard). Glad I opted to make a double batch due to having guests (still have some left for weekday salad meals!).
I made this with fresh dill and one clove of garlic. Next time I will omit the sugar entirely. It wasn’t necessary and made the dressing too sweet. The texture and other ratios are spot on. This is great base to use with other herbs, mustards, vinegars, spices, etc.