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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.

Small glass of creamy Greek yogurt dressing.

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

ingredients to make yogurt dressing

How to make Creamy Greek Yogurt Dressing

Combine all of the ingredients in a medium bowl.
ingredients in mixing bowlWhisk to combine.

whisked yogurt dressing

Enjoy with salad or grilled meats.

Small glass of creamy Greek yogurt dressing.

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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.

Servings: About 1 cup, enough for 4 to 5 salads
Prep Time: 10 Minutes
Total Time: 10 Minutes


  • 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)


  1. 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

Powered by Edamam

  • 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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  • Excellent and easy! My tweaks:

    1. Fat free Greek yogurt, and a little less – the recipe seemed a bit heavy on the yogurt, so I used about 1/3 cup which I thought was perfect.

    2. I went a little heavy on the lemon juice.

    3. I used apple cider vinegar (didn’t have wine vinegar), and it seems to fit perfectly.

    4. I exchanged the dill for oregano, as I wanted a more Greek flavor.

    This is fabulous on a big bowl of arugula! The bright lemon flavor really tames and compliments the slight bitterness of the greens.

    • — LeeAnne Clark on February 19, 2024
    • Reply
  • This was 4-1/2 stars for me, so that rounds to five. This is delicious, simple to make, and not full of additives. I am tweaking the honey in the dressing to more suit my (wife’s) taste, but I have zero reservations about recommending this dressing. Thanks Jenn.

    • — Michael Ess on January 30, 2024
    • Reply
  • 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! 🙂

    • — Ingrid Rinaudo on January 29, 2024
    • Reply
  • 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!

    • — Rany on November 29, 2023
    • Reply
  • So yummy!! Instead of the seasonings though I used the green goddess seasoning from Trader Joe’s and added a whole avocado. Life changing…

    • — Ashley Gonzalez on September 15, 2023
    • Reply
  • Absolutely delicious! I not only used this on my salad, but on my grilled shish taouk chicken as well. Soooo good!!

    • — Amy on September 1, 2023
    • Reply
    • 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.

      • — Jay Em on January 1, 2024
      • Reply
  • 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.

    • — Sadie on August 18, 2023
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  • The only substitution I made was using agave instead of sugar. Perfect creamy dressing!

    • — Teresa Valeri on January 8, 2023
    • Reply
  • 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!

    • — Lisa in Nashville on January 7, 2023
    • Reply
  • 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.

    • — Amy on July 4, 2022
    • Reply
  • 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 😊.

    • — Mark R. on May 7, 2022
    • Reply
  • 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!

    • — Rachel on April 20, 2022
    • Reply
  • 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. 🙂

      • — Rachel on April 20, 2022
      • Reply
  • 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!

      • — Rachel on April 20, 2022
      • Reply
  • 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.

    • — Cindy Siano (nee Segal)
    • Reply
    • 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.

    • — Rebecca Glenister
    • Reply
  • 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!

    • — Mary Anne Grimley
    • Reply
  • Very nice and quick…

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