Creamy Greek Yogurt Dressing

Tested & Perfected Recipes

yogurt dressing

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 🙂


It’s a cinch to make. You simply whisk all of the ingredients together.


Then pour over salad greens and enjoy.



My Recipe Videos

Creamy Greek Yogurt Dressing

Servings: About 1 cup, enough for 4-5 salads


  • 2 tablespoons fresh lemon juice, from one lemon
  • 1 tablespoon white wine vinegar, best quality such as Lucini
  • 1-1/2 teaspoons sugar
  • 1 teaspoon minced garlic, from about 2 cloves
  • 1/2 cup plain whole milk Greek yogurt
  • 1/3 cup extra virgin olive oil, best quality such as Lucini
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 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 3-4 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, 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.

Reviews & Comments

  • This is a great drsssing. I have made it several times with the dill but the last few have omitted the dill and just seasoned it with salt, pepper and garlic for a basic, all around creamy dressing… delicious! There really is no comparison to a bottled dressing… I am completely addicted to so many of your recipes from your blog and cookbook. They are reliably delicious and not fussy at all. Keep them coming.

    • — JoAnn L on September 3, 2018
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  • How long will it keep in the refrigerator?

    • — Kim on May 26, 2018
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    • It will last for about a week in the fridge.

      • — Jenn on May 27, 2018
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  • Love the recipe, tasted great but mine curdled when mixed and wondering what I might have done wrong?

    • — Bettina Newhouse on April 27, 2018
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    • Hmmm… this really shouldn’t curdle – did you make any changes to the recipe?

      • — Jenn on May 1, 2018
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  • Excellent! I find myself drizzling it over salmon as well. My son-in-law said it tastes good on baked potatoes too.

    • — Laura Kargov on March 31, 2018
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  • Enjoyed very much. Will make again. Thanks for another great recipe Jen.

    • — Ria on March 29, 2018
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  • This is a great, lower calorie salad dressing. I sometimes replace the dill with other herbs, for different flavoring.

    • — Judy Katzman on March 1, 2018
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  • We really enjoyed this dressing made as written. I’ve made the dressing several times and after the first time making it as written, I did reduce the sugar by at least 1/2. I did not omit it because my hubby does like a bit of sweetness to the dressing. For myself, I could do without but reducing the sugar makes a really stellar dressing. Thanks for a great recipe that I make often now.

    • — MaryB on March 1, 2018
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  • Great recipe, used on a salade Nicoise, with some minor modifications (cut sugar by half, used basil instead of dill, and added a good dollop of Dijon mustard). Glad I opted to make a double batch due to having guests (still have some left for weekday salad meals!).

    • — Karol Traviss on February 18, 2018
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  • I made this with fresh dill and one clove of garlic. Next time I will omit the sugar entirely. It wasn’t necessary and made the dressing too sweet. The texture and other ratios are spot on. This is great base to use with other herbs, mustards, vinegars, spices, etc.

    • — Shawna on January 8, 2018
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  • This creamy recipe is the best! I omitted the sugar and it was perfect for me. Thank you!!!

    • — Catherine on September 12, 2017
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  • My question: I tasted a Dole “Poppy Seed with Greek Yogurt Dressing” and love it!! Can you tell me how it is made? It’s white, and somewhat sweet. I didn’t taste Feta cheese or vinegar in it???

    • — Beth Saylor on August 31, 2017
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    • Hi Beth, It’s hard for me to know what’s in that dressing without having tasted it; you could try this dressing but add some poppy seeds and a bit of honey to try to replicate the flavor.

      • — Jenn on September 1, 2017
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  • Delicious–light and creamy at the same time! I used only a pinch of sugar, and subbed a little less of plain yogurt (not Greek) since that’s what I had. A wonderful dressing for brown rice bowls with all-the-leftover-roasted veg. I will be making this again!

    • — Emily on July 22, 2017
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  • Tonight I threw together whatever I had in my refrigerator for dinner. Ended up having garlic pita bread filled with salad and a mediterranean-flavoured mince. I didn’t have any dressing and so made this. So simple and delicious! Thank you so much. Even my fussy husband liked it.

    • — Tanya on July 18, 2017
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  • If you are sensitive to sugar like me, I suggest you leave out the sugar entirely and adjust it at the end. I thought this was way too sweet.

    I left out the salt and added a small block of feta cheese instead. It contributed to a nice texture.

    • — Coralie on July 14, 2017
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  • Great recipe as is and have made it several times; I usually reduce the sugar to a shy teaspoonful however. My favorite addition is 2 or 3 thinly sliced green onions (i.e., scallions). Especially love it on broccoli slaw to which I also add toasted walnuts. Yum! Do make this dressing – you’ll be glad you did.

    • — Leslie on May 24, 2017
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  • Love it. Will make it again. I used non fat yogur and thyme instead of dill. I didn’t have it. Really good recipe. Thank you.

    • — Eusamar on April 7, 2017
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  • This was fantastic!! I substituted Hellmann mayo for the Greek yogurt and a few tablespoons of bacon fat for the olive oil. I left out the dill but used some pickle juice instead. My husband and kids loved it !!! Thanks so much. Another winner!

    • — Beth Carlson on March 18, 2017
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    • Golly gee Beth (3/18/17) you made a completely different recipe than stated here. Nonetheless yours does sound good however much less healthy; I’ll have to try it in one of my weaker moments.

      • — Leslie on May 24, 2017
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  • Invest in some good quality and tasty olive oil because it does affect the taste of the finished product. We buy good quality olive oil just to use in dressings and as a drizzle so that way it goes further and lasts longer for the price. This is a great dressing for salad, sandwiches, anywhere you need some extra flavor. Enjoy!

    • — Barbara LeFort on February 14, 2017
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  • Your yogurt dressing is amazing! Thank you for ending my long journey to recreate a delicious version of the varieties I tasted this summer in Austria and Germany.

    • — Roxanne Eisel on October 26, 2016
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  • I went on a family vacation to Austria and Germany this summer. I had a salad with yogurt dressing everyday. The dressings from various restaurants all tasted a bit different, but delicious. When I returned to the states it was a challenge to find an equally delicious recipe. Thank you for ending my search! I will absolutely adopt your delicious yogurt dressing recipe as a staple in my house.

    • — Roxanne Eisel on October 26, 2016
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  • We love this recipe! I first tried it as is but skipped the dill because we didn’t have at that moment…. it lacked something so I added two teaspoons of dijon mustard which made is super yummy…

    We’ve recently gone dairy free and I just substitute the greek yogurt with a smaller amount of rice milk and it still comes out yummy…

    • — Sunette on October 14, 2016
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  • I love this and is way better than bottled stuff. I also used it with a Greek pasta salad I made with orzo instead of pasta. The dressing was delicious in that.

    • — Stuti on October 7, 2016
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    • Orzo is pasta

      • — Fred Watkins on April 28, 2018
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  • Since I’m not a fan of dill, I substituted dried basil. Also used fat-free Greek yogurt. Fabulous!

    • — Shirley LaFleur on October 6, 2016
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  • Jenn, I’ve made several delicious recipes from your blog since discovering it a few months ago. This was another winner. For those who want an even more healthy version, I used fat-free yogurt, half the amount of olive oil the recipe calls for, and just a pinch of sugar. It was a lighter, less rich version than the original, but still very, very good.

    • — Annabelle on August 9, 2016
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  • I’m asked to make a macaroni salad and I”m looking for a lighter dressing. Do think this dressing will work?

    • — Brenda on July 2, 2016
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    • Hi Brenda, I may try it first to be certain, but I think it would work nicely!

      • — Jenn on July 3, 2016
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  • Made this last night and LOVED it. I’ve had trouble emulsifying yogurt dressings before but this was a dream. My lemon was extra juicy so I skipped the vinegar, and I used dried mint and thyme for the spices. I did end up thinning with a T or so extra olive oil to my desired consistency with no trouble. Used it for a green salad with avocado, red pepper, cauliflower, Cerignola olives and chickpeas (marinated with lemon, mint, cumin), which may sound pretty random but it was delicious.

    Incidentally, I live a few minutes’ walk from Oleana and love Anna Sortun’s cooking. I prefer Sarma these days but they’re both amazing–worth the trip! Fun surprise to see this was hers, thank you so much for sharing and documenting the process so clearly 🙂

  • Your Creamy Greek Yogurt dressing is delicious and easy to put together with staple items in my kitchen! I look forward to sampling your other recipes!! Mahalo, Jo-Ana Suchanski

    • — Jo-Ana Suchanski on January 5, 2016
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  • I love white pepper in this recipe. Start small, 1/8 tsp, because white pepper has a different flavor from the black. Gradually add more to taste. I also don’t add dill.

    • — Katy on November 1, 2015
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  • Jenn, I know you stated that the dressing keeps well for 3-4 days. But how long can it last in the fridge (meaning, probably won’t get me sick)? Thanks!

    • — Monique on September 17, 2015
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    • About a week 🙂

      • — Jenn on September 17, 2015
      • Reply
  • would this work with shredded chicken in a crock pot?

    • — Mary on August 10, 2015
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    • Hi Mary, Unfortunately, I don’t think that would work. Sorry!

      • — Jenn on August 10, 2015
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  • I made this without the dill because I didn’t have any but it was still YUMMY! Put it on a mixed green salad and my husband said, “Keep this recipe.” I think this would be good drizzled over fresh fruit too. Thanks for such a simple and delicious recipe.

    • — Patty Eilers on August 9, 2015
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  • Really easy and tasty recipe!

    • — Sonny Lovegood on May 12, 2015
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  • Can you substitute white champagne vinegar?

    • — To y on April 29, 2015
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    • Yes, absolutely — I believe that was actually called for in the original recipe 🙂

      • — Jenn on April 29, 2015
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  • Hi,
    Can I substitute wine vinegar for Nakano natural wht rice vinegar?

    Thanks! I’m in California and love your blog. I tell all my friends and hope someday you do a cookbook

    • — Tricia drury on April 29, 2015
    • Reply
    • Thanks so much, Tricia 🙂 Should be fine to use rice vinegar. Enjoy!

      • — Jenn on April 29, 2015
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  • What kind of salt do you use?

    • — marjory on April 23, 2015
    • Reply
    • Hi Marjory, I like sea salt but table salt is fine too.

      • — Jenn on April 23, 2015
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  • Can you use non fat Greek yogurt?

    • — Toby on April 20, 2015
    • Reply
    • Hi Toby, I think low fat would be okay, but I probably wouldn’t use nonfat.

      • — Jenn on April 21, 2015
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  • I’ve been asked to bring potato salad to a pot luck. Do you think this dressing would be good on cooked redskin potatoes?

    • — Jill on April 16, 2015
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    • Hi Jill, I would try it first to be sure, but yes I do think it would be delicious. It’s very light but has lots of flavor.

      • — Jenn on April 16, 2015
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  • Ana Sortun is AMAZING. Her new restaurant, Sarma, is even better than Oleana, both of which are just fantastic. I also recommend Sofra – a perfect lunch spot. I saw her speak about becoming a chef and it was really inspirational. Her restaurants are worth the trip!

    • — Sally on April 15, 2015
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  • Ana Sortun’s restaurants are worth the trip! I recommend Sofra for lunch or coffee and a baked treat, and then Oleana for dinner. Just make sure you get a reservation at Oleana in advance as it is very popular! Thanks for sharing this recipe – I’m definitely going to try it!

    • — Susan B. on April 15, 2015
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    • This salad dressing is delicious! Mine turned out on the thick side. I thinned it with olive oil. Absolutely fantastic and a keeper. thanks.

      • — Pam on April 28, 2015
      • Reply

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