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 love this recipe – I only just now whipped it up needing a dressing recipe to use up some Greek yoghurt and I already know I will make it again. I didn’t have dried dill, so used dried tarragon instead. I used slightly less oil, just 1/4 of a cup. It’s lovely – thank you for this little gem.
This has been a go to salad dressing for my home for quite awhile. I discovered it when I had a huge container of yogurt in the fridge that I wanted to use up. I have made it with both regular yogurt and Greek yogurt. My personal preference is to use regular yogurt, as the Greek yogurt made it a touch too thick and heavy for me, as we already had the olive oil in it. It comes out a bit thinner and more pourable with the regular yogurt. No flavor is lost though, quite tasty. Endorsement from a Greek here 😉
Loved this dressing! Made it for the first time and it turned out yummy. It’s really light and refreshing. Didn’t have white wine vinegar so used red wine vinegar instead and substituted honey for sugar.
Loved this dressing. The flavour enhanced over the next few days. Will be having this on standby from now on.
Nutrition Information says per 5 servings
120 calories is for one serving or 5 servings?
Hi Victoria, it’s 120 calories per serving. Hope you enjoy if you make it!
Thank you so much for this AMAZING recipe, We love it 😊
Tried this as it had good reviews…and it didn’t disappoint! Really good and super easy and way better than anything from a bottle.
I have no sugar in the house but do have monk fruit & stevia. Could this replace the sugar ? Or would it taste ok to skip the sugar component all together?
Hi Jess, I think the sweetness from the sugar helps to balance out the tartness of the lemon juice and yogurt, but you could try omitting it and if you taste it and find it needs a little sweetness, add a bit of stevia. Hope that helps and that you enjoy!
Easy and super delicious. I poured it over steak we’d cooked in the bbq and the guests were truly impressed.
Quick and easy if ingredients are on hand. I used non fat Greek yogurt since there is a third cup of olive oil. I also added a bit more white wine vinegar to thin this very thick dressing. This dressing has a very rich flavor. I love it!
Very nice and quick…