Name: Greek Yogurt Dressing
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean-Inspired
Ingredients: 3/4 cup plain Greek yogurt; 2 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1 clove fresh garlic, minced; 1 teaspoon Dijon mustard; 1 teaspoon honey or maple syrup, optional; 1 tablespoon fresh dill, finely chopped; 1 tablespoon fresh parsley, finely chopped; 1/4 teaspoon salt, or to taste; 1/4 teaspoon black pepper; 2–4 tablespoons cold water or milk, as needed

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

I love this Greek yogurt dressing because it takes only a few minutes to prepare and uses simple ingredients I often already have in my kitchen. Greek yogurt gives me a naturally thick and creamy base, while lemon, garlic, and herbs keep the flavor fresh and bright.

I also appreciate how easily I can change the consistency. I leave it thick when I want a dip or sandwich spread and whisk in a little water or milk when I want a thinner, pourable salad dressing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Plain Greek yogurt
Extra-virgin olive oil
Fresh lemon juice
Fresh garlic
Dijon mustard
Honey or maple syrup, optional
Fresh dill
Fresh parsley
Salt
Black pepper
Water or milk, as needed

Directions

I add the plain Greek yogurt to a medium mixing bowl.
I pour in the extra-virgin olive oil and fresh lemon juice, then whisk until the mixture is smooth.
I add the minced garlic, Dijon mustard, and a small amount of honey or maple syrup when I want to balance the tanginess.
I finely chop the dill and parsley and stir them into the yogurt mixture.
I season the dressing with salt and freshly ground black pepper.
I whisk everything together until the dressing is creamy and the herbs are evenly distributed.
If the dressing is thicker than I want, I add cold water or milk about a tablespoon at a time. I continue whisking until I reach my preferred consistency.
I taste the dressing and adjust the lemon juice, salt, pepper, or herbs as needed.
When I have time, I refrigerate the dressing for about 20–30 minutes before serving. I find that this gives the garlic and herbs time to blend with the yogurt.
I stir the dressing again before serving and add another splash of water if it has thickened in the refrigerator.

Servings and Timing

I get approximately 1 cup of Greek yogurt dressing from a standard batch, or about 8 servings when I use roughly 2 tablespoons per serving.

Preparation time: 10 minutes
Chilling time: 20–30 minutes, optional
Total time: approximately 10 minutes, plus optional chilling
Servings: approximately 8

Variations

For Greek yogurt ranch dressing, I add dried dill, parsley, chives, garlic powder, and onion powder. I thin it with milk or buttermilk until it reaches the consistency I prefer.

For a cucumber Greek yogurt dressing, I add finely grated cucumber and extra dill. This gives me a refreshing tzatziki-inspired variation that works particularly well with grilled meats and Mediterranean dishes.

When I want a spicy dressing, I add cayenne pepper, hot sauce, crushed red pepper flakes, or finely chopped jalapeño.

For an herb-heavy version, I blend the yogurt with fresh basil, cilantro, parsley, dill, or a combination of herbs. Blending also gives the dressing a beautiful green color.

For a garlic Parmesan variation, I add freshly grated Parmesan and an extra clove of garlic. I like this richer version on salads, roasted vegetables, and chicken wraps.

Storage/Reheating

I store Greek yogurt dressing in an airtight container or tightly sealed jar in the refrigerator. For the best quality, I generally use it within about 4–5 days.

The dressing can thicken while refrigerated. When this happens, I stir in a small amount of water, milk, or lemon juice until it returns to the consistency I want.

I do not recommend freezing Greek yogurt dressing because the yogurt can separate and become watery or grainy after thawing.

I also do not reheat this dressing. I serve it chilled or let it sit at room temperature briefly before serving.

FAQs

What type of Greek yogurt should I use for dressing?

I prefer plain, unsweetened Greek yogurt. Full-fat Greek yogurt gives me the richest and creamiest dressing, while low-fat or nonfat varieties also work when I want something lighter.

How do I make Greek yogurt dressing thinner?

I whisk in cold water or milk about a tablespoon at a time until I reach my preferred consistency. I can also use additional lemon juice when I want to thin the dressing while increasing its citrus flavor.

Can I make Greek yogurt dressing without mayonnaise?

Yes. I make this dressing entirely with Greek yogurt, so I do not need mayonnaise to achieve a creamy consistency. The yogurt provides both thickness and tanginess.

What can I use Greek yogurt dressing for?

I drizzle it over green salads, grain bowls, roasted vegetables, chicken, and Mediterranean-style dishes. I also use a thicker version as a vegetable dip or spread it inside sandwiches, burgers, pitas, and wraps.

Can I make Greek yogurt dressing ahead of time?

Yes. I actually like preparing it a little ahead because resting in the refrigerator gives the garlic and herbs time to develop more flavor. I keep it covered and refrigerated and stir it well before serving.

Conclusion

Greek yogurt dressing gives me a simple way to make a creamy, tangy dressing using everyday ingredients. With Greek yogurt, lemon, olive oil, garlic, and fresh herbs, I can prepare a flavorful dressing in about 10 minutes and easily adjust it to suit different meals.

Greek Yogurt Dressing

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Greek yogurt dressing is a creamy, tangy homemade dressing made with Greek yogurt, fresh lemon, olive oil, garlic, and herbs. Keep it thick for dipping or thin it with water or milk for salads, grain bowls, wraps, and vegetables.

Author: Laura
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 1 cup, about 8 servings
Category: Dressing
Method: Whisking
Cuisine: Mediterranean-Inspired
Diet: Vegetarian

Instructions

Add the plain Greek yogurt to a medium mixing bowl.
Pour in the extra-virgin olive oil and fresh lemon juice, then whisk until smooth.
Add the minced garlic, Dijon mustard, and optional honey or maple syrup.
Finely chop the fresh dill and parsley and stir them into the yogurt mixture.
Season with salt and freshly ground black pepper.
Whisk until the dressing is creamy and the herbs are evenly distributed.
For a thinner dressing, whisk in cold water or milk about 1 tablespoon at a time until the desired consistency is reached.
Taste and adjust the lemon juice, salt, pepper, or herbs as needed.
Serve immediately or refrigerate for 20–30 minutes to allow the garlic and herb flavors to develop.
Stir well before serving and add another splash of water or milk if the refrigerated dressing has become too thick.

Notes

Use plain, unsweetened Greek yogurt. Full-fat yogurt produces the richest dressing, while low-fat or nonfat Greek yogurt can be used for a lighter version.
Leave the dressing thick for dips and sandwich spreads or thin it gradually with water or milk for a pourable salad dressing.
For Greek yogurt ranch, add chives, garlic powder, onion powder, and additional dill and parsley.
For a tzatziki-inspired variation, add finely grated cucumber and extra fresh dill.
For a spicy dressing, add cayenne pepper, hot sauce, crushed red pepper flakes, or finely chopped jalapeño.
Fresh basil, cilantro, parsley, or dill can be blended with the dressing for a green herb variation.
For garlic Parmesan dressing, add freshly grated Parmesan and an additional garlic clove.
Store in a tightly sealed container in the refrigerator for 4–5 days and stir well before serving.
Freezing is not recommended because Greek yogurt can separate and become watery or grainy after thawing.

Nutrition

Serving Size: 2 tablespoons
Calories: 55 kcal
Sugar: 1 g
Sodium: 105 mg
Fat: 4 g
Saturated Fat: 1 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 2 g
Fiber: 0 g
Protein: 3 g
Cholesterol: 4 mg