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 have made the dressing many times and it is just so good!! I just made another batch 🙂 great recipe.
Made it vegan with Kite Hill Protein-added non-dairy yogurt and it was delicious.
I don’t give five stars lightly. I literally stood in a dark kitchen dunking lettuce leaves into this after my children had gone to bed, and it felt like an illicit bedtime snack. Going into my permanent folder.
LOL – glad you liked it!
Tried it and it turned out flavourless 🙁 Not sure the amount indicated in the ingredients were well dosed for a strong flavour.
However the ingredients indicated are great for that sort of recipe.
Delicious dressing! Quick and easy. I used it on a Mediterranean bowtie salad. It was a hit!! Thank you very much!
This was big disappointment. I bought all the specific ingredients, and I could not get the olive oil to mix with the yogurt. It would separate and looked awful. It was a total flop. I used extra virgin olive oil, so maybe that was the issue. Just wasted money for a poor recipe.
I just blended all of the ingredients in a blender, and there was no issue getting the oil to blend with the yogurt. 🙂
This is OK dressing, not great. Also seams a lot like advertisement for Lucini.
I was looking for a way to use the dill growing in my garden. THIS is definitely it! I’m going to make salads just to eat more of this dressing!
This is a go to dressing for me. I do leave out the sugar all together. So good!
I used this dressing in a wrap sandwich with roast chicken, finely chopped cucumber and onions, and lettuce from my garden. So easy…SO GOOD! Thanks! I prefer making dressings with yogurt, not mayo. This is a keeper.