Creamy Greek Yogurt Dressing
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This wonderfully light and creamy yogurt dressing is a cinch to make and is delicious on just about anything, even grilled meats.
This light, tangy and creamy yogurt dressing is featured in the April/May (2015) issue of Fine Cooking and comes from chef Ana Sortun, who owns the celebrated Eastern Mediterranean restaurants Oleana and Sofra in Cambridge, Massachusetts.
Sortun pairs the dressing with a Shredded Romaine, Arugula & Cucumber Salad but I can tell you it’s delicious on just about anything, even grilled meats. I love it so much that I already bought Sortun’s cookbook, Spice: Flavors of the Eastern Mediterranean, and am thinking about making a pilgrimage to Cambridge 🙂
What you’ll need to make Creamy Greek Yogurt Dressing
How to make Creamy Greek Yogurt Dressing
It’s a cinch to make. You simply whisk all of the ingredients together.
Then pour over salad greens and enjoy.
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Creamy Greek Yogurt Dressing
This wonderfully light and creamy yogurt dressing is a cinch to make and is delicious on just about anything, even grilled meats.
Ingredients
- 2 tablespoons fresh lemon juice, from one lemon
- 1 tablespoon white wine vinegar, best quality such as Lucini
- 1½ teaspoons sugar
- 1 teaspoon minced garlic, from about 2 cloves
- ½ cup plain whole milk Greek yogurt
- ⅓ cup extra virgin olive oil, best quality such as Lucini
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 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 3-4 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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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!
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.
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
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…