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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Dressing had a very sharp sour taste. I used all exact ingredients and brands…did I do something wrong… could I have added more sugar?
Hi Jill, sorry you found this to be sour! The lemon juice and vinegar do add tartness but the other ingredients and sugar balance it out. Is there any chance you made a measuring error? And yes, you can add more sugar if it’s too tart for you.
very, very good dressing. added a touch of oregano.
Best dressing ever! I enjoy made it twice and love it more each time. The first time I made it, I used full fat Greek yogurt and it was a little clumpy, but I used low fat this time and it wa s much better. Like other reviewers, I also used less sugar, about a teaspoon even after doubling the recipe. Thank you!!!
So easy, and very authentic! I had fresh dill so I used that and added a little water to the recipe.
Excellent!
Perfect dressing for a quick and easy summer entree salad of crunchy romaine tossed with a colorful variety of vegetables and topped with stovetop grilled chicken tenders each with an extra dollop of dressing. Thank you again, Jennifer, for sharing the products of your hard work and considerable talents with home cooks trying to serve their loved ones healthy food.
💕
My new favorite dressing! Creamy and flavorful.
This was a phenomenal recipe. I changed out the Greek yoghurt for plain goat yoghurt, used fresh dill and changed out sugar for xylitol. It turned out really well. Used it on steamed vegetables and millet croquettes. Would go well with salad or fish too! Thank you for sharing this recipe!
I used fresh dill and didn’t have Greek yogurt, subbed sour cream and added chives. Verrry good!
I make a greek pasta salad and use this dressing and top all with fresh feta! My family loved it – so versatile!