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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It came out great & was so good everyone loved it
Your salt amount equals 1150 not what you give.
The nutritional info is per serving. 1/2 of salt in the whole recipe would be 1150. Are you eating it all at once?
This recipe was fantastic. We enjoyed it so much. We added a little extra lemon, but it was amazing.
I love this dressing and make it all the time to go with your Moroccan chicken and meatball dishes. It IS delicious on everything… best used the first day but we always finish the left overs😊
Thank you for the recipe, but
I think the white wine vinegar needs to be omitted. It’s way too sour.. the yogurt and lemon juice adds enough tartness!
This was terrible. Why was it so sweet? I think there was too much sugar. What a waste.
I just leave out the sugar; for me, it wasn’t necessary. It is anything but sweet once you remove that!
Just made this dressing and it was delicious! Super creamy and fresh! I even got compliments on the recipe! Thank you very much for sharing this natural and easy-to-make recipe!!!!
DEE-licious! I had a cabbage & fennel salad with yoghurt dressing at a cafe here in Perth, Western Australia and wanted to imitate it for my family. It was a hit! The salad also had toasted pine nuts, feta cheese and coriander (it should have had cucumber, but my hubby doesn’t like it). I’ll definitely have this on the menu at our next dinner party.
Wow, that fennel and cabbage salad sounds amazing. Would wouldn’t be able to share the recipe would you?
I just made this salad dressing because my wife loves Greek yogurt, sourly and healthy stuff to pour over a leafy green salad that I made. The instructions were super easy and it turned out wonderful! I’m certainly going to make this again. Oh, I omitted the dill because I had none, and I also left out the sugar because my wife avoids sugar like a plague.
This was the best dressing I’ve had in a very long time.
Fresh and tasty…thank you