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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.

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


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.

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
  • 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


  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.

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  • Dressing had a very sharp sour taste. I used all exact ingredients and brands…did I do something wrong… could I have added more sugar?

    • Hi Jill, sorry you found this to be sour! The lemon juice and vinegar do add tartness but the other ingredients and sugar balance it out. Is there any chance you made a measuring error? And yes, you can add more sugar if it’s too tart for you.

  • very, very good dressing. added a touch of oregano.

  • Best dressing ever! I enjoy made it twice and love it more each time. The first time I made it, I used full fat Greek yogurt and it was a little clumpy, but I used low fat this time and it wa s much better. Like other reviewers, I also used less sugar, about a teaspoon even after doubling the recipe. Thank you!!!

  • So easy, and very authentic! I had fresh dill so I used that and added a little water to the recipe.

  • Excellent!

  • Perfect dressing for a quick and easy summer entree salad of crunchy romaine tossed with a colorful variety of vegetables and topped with stovetop grilled chicken tenders each with an extra dollop of dressing. Thank you again, Jennifer, for sharing the products of your hard work and considerable talents with home cooks trying to serve their loved ones healthy food.

  • My new favorite dressing! Creamy and flavorful.

  • This was a phenomenal recipe. I changed out the Greek yoghurt for plain goat yoghurt, used fresh dill and changed out sugar for xylitol. It turned out really well. Used it on steamed vegetables and millet croquettes. Would go well with salad or fish too! Thank you for sharing this recipe!

  • I used fresh dill and didn’t have Greek yogurt, subbed sour cream and added chives. Verrry good!

  • I make a greek pasta salad and use this dressing and top all with fresh feta! My family loved it – so versatile!

  • This was YUM! I had a half cup of Greek yogurt to use up, so I made this dressing and ate it with an artichoke in lieu of mayo. I will try it on salad today.
    I have to say, Jenn, your website is my favorite; I’m on it daily and love, love, love your recipes—you are my go-to gal. Your recipes are pretty fool proof, and I can’t thank you enough…

    • You’re so welcome! 😊

  • This is a great dressing. 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 in love with many of your recipes from your blog and cookbook. They are reliably delicious and not fussy at all. Keep them coming.

  • How long will it keep in the refrigerator?

    • It will last for about a week in the fridge.

  • Love the recipe, tasted great but mine curdled when mixed and wondering what I might have done wrong?

    • — Bettina Newhouse
    • Reply
    • Hmmm… this really shouldn’t curdle – did you make any changes to the recipe?

    • Citric acid (lemon) and the lactic acid (from the dairy in yogurt) sometimes curdle when mixed together. However, if your yogurt is fresh and you shake it well, you probably shouldn’t experience curdling. However, this was why my mom would never give us orange juice when feeding us cereal in the morning. Sometimes the juice would make the milk from the cereal curdle in your tummy and it would give an upset stomach.

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

  • Enjoyed very much. Will make again. Thanks for another great recipe Jen.

  • This is a great, lower calorie salad dressing. I sometimes replace the dill with other herbs, for different flavoring.

  • 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.

  • 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!).

  • 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.

  • This creamy recipe is the best! I omitted the sugar and it was perfect for me. Thank you!!!

  • 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???

    • 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.

  • 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!

  • 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.

  • 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.

  • 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.

  • 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.

  • 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!

    • 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.

  • 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
    • Reply
  • 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.

  • 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.

  • 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…

  • 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.

    • Orzo is pasta

  • Since I’m not a fan of dill, I substituted dried basil. Also used fat-free Greek yogurt. Fabulous!

    • — Shirley LaFleur
    • Reply
  • 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.

  • I’m asked to make a macaroni salad and I”m looking for a lighter dressing. Do think this dressing will work?

    • Hi Brenda, I may try it first to be certain, but I think it would work nicely!

  • 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
    • Reply
  • 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.

  • 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!

    • About a week 🙂

  • would this work with shredded chicken in a crock pot?

    • Hi Mary, Unfortunately, I don’t think that would work. Sorry!

  • 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.

  • Really easy and tasty recipe!

    • — Sonny Lovegood
    • Reply
  • Can you substitute white champagne vinegar?

    • Yes, absolutely — I believe that was actually called for in the original recipe 🙂

  • 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

    • Thanks so much, Tricia 🙂 Should be fine to use rice vinegar. Enjoy!

  • What kind of salt do you use?

    • Hi Marjory, I like sea salt but table salt is fine too.

  • Can you use non fat Greek yogurt?

    • Hi Toby, I think low fat would be okay, but I probably wouldn’t use nonfat.

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

    • 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.

  • 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!

  • 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!

    • This salad dressing is delicious! Mine turned out on the thick side. I thinned it with olive oil. Absolutely fantastic and a keeper. thanks.

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