Creamy Greek Yogurt Dressing

Tested & Perfected Recipes

This wonderfully light and creamy yogurt dressing is a cinch to make and is delicious on just about anything, even grilled meats.

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 🙂

What you’ll need to make Creamy Greek Yogurt Dressing

ingredients

How to make Creamy Greek Yogurt Dressing

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

whisking

Then pour over salad greens and enjoy.

pouring-dressing-over-greens

You may also like

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.

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

Ingredients

  • 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

Instructions

  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

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.

See more recipes:

Reviews & Comments

  • 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.

    • — Chelsea on October 18, 2021
    • Reply
    • LOL – glad you liked it!

      • — Jenn on October 19, 2021
      • Reply
  • 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.

    • — Linou on September 28, 2021
    • Reply
  • Delicious dressing! Quick and easy. I used it on a Mediterranean bowtie salad. It was a hit!! Thank you very much!

    • — Susie H on August 30, 2021
    • Reply
  • 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.

    • — Elaine on August 8, 2021
    • Reply
  • This is OK dressing, not great. Also seams a lot like advertisement for Lucini.

    • — Elena on August 3, 2021
    • Reply
  • 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!

    • — Heather on June 12, 2021
    • Reply
  • This is a go to dressing for me. I do leave out the sugar all together. So good!

    • — Patty Ann on May 28, 2021
    • Reply
  • 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.

    • — ABF on May 8, 2021
    • Reply
  • It came out great & was so good everyone loved it

    • — Ty on April 1, 2021
    • Reply
  • Your salt amount equals 1150 not what you give.

    • — Jane on March 30, 2021
    • Reply
    • The nutritional info is per serving. 1/2 of salt in the whole recipe would be 1150. Are you eating it all at once?

      • — PAB on May 28, 2021
      • Reply
  • This recipe was fantastic. We enjoyed it so much. We added a little extra lemon, but it was amazing.

    • — April on March 28, 2021
    • Reply
    • 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😊

      • — Tricia Drury on August 19, 2021
      • Reply
  • 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!

    • — Elizabeth S on March 24, 2021
    • Reply
  • This was terrible. Why was it so sweet? I think there was too much sugar. What a waste.

    • — Cynthia on January 13, 2021
    • 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!!!!

    • — Marlena on December 16, 2020
    • Reply
  • 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) on July 14, 2020
    • Reply
    • Wow, that fennel and cabbage salad sounds amazing. Would wouldn’t be able to share the recipe would you?

      • — Georgia on September 1, 2021
      • Reply
  • 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.

    • — FM on July 2, 2020
    • Reply
  • This was the best dressing I’ve had in a very long time.

    • — Chantal on June 23, 2020
    • Reply
  • Fresh and tasty…thank you

    • — Klara on June 16, 2020
    • Reply
  • 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 on June 14, 2020
    • 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 😉

    • — August on June 7, 2020
    • Reply
  • 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.

    • — Nadia on June 3, 2020
    • Reply
  • Loved this dressing. The flavour enhanced over the next few days. Will be having this on standby from now on.

    • — Denise Booth on May 12, 2020
    • Reply
  • Nutrition Information says per 5 servings
    120 calories is for one serving or 5 servings?

    • — Victoria on May 11, 2020
    • Reply
    • Hi Victoria, it’s 120 calories per serving. Hope you enjoy if you make it!

      • — Jenn on May 12, 2020
      • Reply
  • Thank you so much for this AMAZING recipe, We love it 😊

    • — Sonia on January 17, 2020
    • Reply
  • 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.

    • — Debbie L on December 26, 2019
    • Reply
    • 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?

      • — Jess on March 31, 2020
      • Reply
      • 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!

        • — Jenn on April 1, 2020
        • Reply
  • Easy and super delicious. I poured it over steak we’d cooked in the bbq and the guests were truly impressed.

    • — Tara Merriman on November 16, 2019
    • Reply
  • 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 on October 27, 2019
    • Reply
  • Very nice and quick…

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.