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.

Course Salad Dressing

Cuisine Mediterranean

Diet Vegetarian

Prep Time 5

Total Time 5

Servings cup

Calories 394kcal

Author Aysegul Sanford

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