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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Delish, delish, delishish! I am on a diet and was looking for something other than mayo that I could put in my can of tunafish. Man I found it! I don’t think I’ll ever put mayo in my tuna again, but will put yours in and save a bunch of fat calories with NO flavor sacrifice whatsoever. It will also replace my blue cheese dressing on my green salads, mostly, except when I need a change. I did not add the olive oil to this recipe, and I did not miss it. Thank you, thank you, thank you! 🙂
I wanted to use up yogurt (full fat European) I had. It came out delicious on cruciferous crunch (Trader Joe’s)
I also used red wine vinegar that’s all I had. It was easy and delicious! Lots of flavor!
So yummy!! Instead of the seasonings though I used the green goddess seasoning from Trader Joe’s and added a whole avocado. Life changing…
Absolutely delicious! I not only used this on my salad, but on my grilled shish taouk chicken as well. Soooo good!!
Delicious! It’s time to bring salad back, but I can’t bear the thought of a vinaigrette in winter. This is so good! I added more vinegar because I love acid, and a little Dijon in lieu of dill.
Delicious! Creamy, well-seasoned, and came together in just a few minutes. Subbed Skyr yogurt and added Dijon mustard as well as a pinch of herbs de Provence and dried mint. Worked well for salad, and also as a drizzle for souvlaki.
The only substitution I made was using agave instead of sugar. Perfect creamy dressing!
I just made this delicious dressing! I substituted fat free Greek yogurt and used Stevia instead of sugar! This is a salad game changer! Thank you!
This dressing was good, but I think it came out too sweet. I added more lemon juice to off set the sugar. Next time, I’ll likely do just a little honey.
This was a great recipe which I highly recommend. I used non-fat Greek yogurt, 1/2 cup olive oil instead of 1/3 cup, replaced the white wine vinegar with balsamic vinegar and left out the salt & sugar. It was a perfect dressing for my spring mix salad and would make an excellent marinade. Tastes good on bread too 😊.
LOVE this dressing! I used to make one very similar, but this one is much healthier; I use non-fat Greek yogurt, omit the sugar & dill, grabbed red wine vinegar since that’s what I had on-hand, and add a bit of onion powder. Thanks for sharing this recipe!