Greek Yogurt Salad Dressing Recipe
This healthy Greek Yogurt Salad Dressing recipe is creamy, flavorful, easy to make, and tastes better than any store bought dressing. Ready in 5 minutes, it is delicious when drizzled on salads, roasted vegetables, and even on grilled meat.
Servings: 1 cup
Ingredients
- 1 cup Plain Whole Milk Greek Yogurt
- 2 cloves fresh garlic minced
- 4 tablespoons lemon juice freshly squeezed
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper or white pepper
- 2 tablespoons olive oil
- ¼ cup fresh dill* chopped or (1 teaspoon dried dill), optional
- 2 tablespoons water optional
Instructions
- Whisk together Greek yogurt, garlic, lemon juice, salt and pepper in a mixing bowl.
- While whisking constantly, drizzle in the olive oil and mix until the mixture is thoroughly emulsified.
- If it is too thick to your liking, you can use a few tablespoons of water to thin it out.
- Mix in the fresh dill, if using.
- Drizzle onto your favorite salads, roasted vegetables, grain bowls, sandwiches, and more.
Video
Notes
- Yields: This recipe yields one cup of Greek yogurt dressing. The nutritional values below are for the whole dressing.
- Yogurt: While I highly recommend using plain full fat Greek yogurt, if you want, you can use plain yogurt or low-fat or non-fat yogurt (for fewer calories) as well. These substitutions would make it less creamy, but it would still taste good.
- Fresh Herbs: Not a fan of dill? Use fresh parsley, basil, chives or mint instead. Or, you can omit using herbs altogether.
- Dijon Mustard - Optional: While it is not traditional, you can whisk in a teaspoon of Dijon mustard to add some depth and complexity to the dressing and a richer and creamier texture.
- Sweetener - Optional: If you prefer your dressing to have a sweet and savory flavor contrast, you can add in a small amount of (1 teaspoon or less) maple syrup, agave nectar, or honey.
- Make ahead: Make a batch, place it in a mason jar, cover it with the lid, and store it in the fridge for up to 5 days. Be sure to shake before using.
- Storing leftovers: You can store the remaining yogurt sauce in a jar (or an airtight container), put the lid on, and place it in the fridge. It should be fresh for up to 5 days. If it begins to separate or appear watery as it sits, simply give it a good shake or blend in a few tablespoons of plain yogurt to restore its creamy consistency.
Nutrition
Calories: 394kcal | Carbohydrates: 14g | Protein: 21g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 2407mg | Potassium: 431mg | Sugar: 8g | Vitamin A: 907IU | Vitamin C: 35mg | Calcium: 255mg | Iron: 1mg
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