This Greek Yogurt Salad Dressing is creamy, tangy, and packed with herby flavour. It's the kind of versatile dressing you'll want to drizzle on everything and it's ready in just 5 minutes! Made with simple ingredients like Greek yogurt, olive oil, garlic, Dijon mustard, lemon juice, and fresh dill, it's the perfect balance of creamy and zesty, and much lighter than store bought dressings.
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This salad dressing with Greek yogurt is high in protein, made without mayo, and comes together in under 5 minutes. It's perfect for busy weeknights, meal prep, or adding a fresh twist to your favourite salads, wraps, or grain bowls.
Honestly, you need to make a triple batch of this, as you will want to put it on everything!
This Greek yogurt dressing is a simple, budget-friendly way to make your meals feel a little more exciting, but still hitting your goals with high protein.
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Greek Yogurt Salad Dressing Ingredients
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Greek yogurt - We used fat free Greek yogurt, but you could use a higher fat percentage to make it extra creamy. Use a good quality, thick, authentic Greek yogurt.
- Oil - A really good quality extra virgin olive oil.
- Mustard - A little Dijon mustard goes a long way here.
- Garlic - Grate the garlic rather than crush it, as it means you get garlic in every mouthful.
- Lemon - This lightens it all up. You could use zest as well if you wanted extra lemon flavour.
- Water - Add a little water at a time to loosen up the Greek yogurt salad dressing, until it becomes your desired consistency.
- Fresh herbs - Dill is the best herb to use in this dressing. Always go for fresh dill, as dried just won't have the same flavour.
Variations
Honey-Dill Dressing: Add 1 teaspoon of honey for a touch of sweetness. This variation pairs well with grilled salmon or roasted veggies.
Ranch Twist: Swap dill for a mix of parsley and chives, and add a pinch of onion powder for a healthier ranch-style dressing.
Greek Goddess Style: Add 1 tablespoon of chopped fresh mint or basil and a spoonful of feta cheese for a Mediterranean vibe.
Avocado Yogurt Dressing: Blend in ¼ of a ripe avocado for extra creaminess and healthy fats.
Spicy Kick: Add a pinch of cayenne pepper or a drizzle of hot sauce for a zesty edge.
How To Make Greek Yogurt Dressing
- Step 1: In a mixing bowl, mix together the yogurt, lemon juice, mustard, garlic, salt and pepper.
- Step 2: Whisk in the oil a little at a time. If it is too thick, whisk in the water until the desired consistency is achieved.
- Step 2: Gently stir in the chopped dill.
Greek Yogurt Salad Dressing Serving Suggestions
This dressing is incredibly versatile! Here are a few ways to enjoy it:
- Toss it with mixed greens or a cucumber-tomato salad.
- Drizzle it over grilled chicken, salmon, or prawns
- Use it as a dip for raw veggies, pita chips, or sweet potato fries.
- Spread it inside wraps and sandwiches in place of mayonnaise.
- Spoon it over roasted vegetables like carrots, broccoli, or potatoes for extra flavor.
Meal Prep and Storage
Storage: Store the dressing in a sealed jar or airtight container in the fridge for up to 5 days.
Shake before using: The dressing may thicken slightly as it chills. Just give it a good stir or shake before serving.
Make ahead: You can prepare the dressing up to 5 days in advance for easy weekday lunches or meal prep salads.
Freezing: Not recommended - dairy-based dressings can separate once thawed.
Dannii's Top Tips
- Thin the dressing gradually. Start with 1 tablespoon of water and add more only if needed. You can always thin a dressing, but it's harder to fix if it's too runny.
- Let the Greek yogurt dressing rest before serving. If you have time, refrigerate the dressing for 15-30 minutes. This allows the flavors to meld beautifully, giving you a more balanced taste.
- Taste and adjust the flavours. Flavours deepen as the dressing rests, especially the garlic and dill. Taste again before serving, as you might want an extra squeeze of lemon or pinch of salt.
- If you want a much thinner dressing, you could add a splash of milk to loosen it, but still keep the creamy texture.
More Salad Dressing Recipes
If you've tried this creamy yogurt dressing, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Greek Yogurt Salad Dressing (5 Minutes!)
Ingredients
- 250 g (1 cups) 0% Fat Free Greek yogurt
- 2 tablespoon Olive oil - extra virgin
- 0.5 tablespoon Dijon mustard
- 1 Garlic clove - grated
- 2 tablespoon Lemon juice
- Cold water
- 1.5 tablespoon Fresh dill - finely chopped
- 1 pinch Sea salt
- 1 pinch Ground black pepper
Instructions
- Mix together 250 g 0% Fat Free Greek yogurt, 2 tablespoon Lemon juice, 0.5 tablespoon Dijon mustard, 1 Garlic clove, 1 pinch Sea salt and 1 pinch Ground black pepper.
- Whisk in 2 tablespoon Olive oil a little at a time. If it is too thick, whisk in the Cold water until the desired consistency is achieved.
- Gently stir in 1.5 tablespoon Fresh dill.
Recipe Tips
- Thin the dressing gradually. Start with 1 tablespoon of water and add more only if needed. You can always thin a dressing, but it's harder to fix if it's too runny.
- Let the Greek yogurt dressing rest before serving. If you have time, refrigerate the dressing for 15-30 minutes. This allows the flavors to meld beautifully, giving you a more balanced taste.
- Taste and adjust the flavours. Flavours deepen as the dressing rests, especially the garlic and dill. Taste again before serving, as you might want an extra squeeze of lemon or pinch of salt.
- If you want a much thinner dressing, you could add a splash of milk to loosen it, but still keep the creaminess.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Lucy says
I really hate the fact that I had to give an email address to be able to print the recipe. this means you will put me on your mailing list - where I have no desire to be. I'm probably going to try this recipe with poached garlic cloves smashed up rather than grated ones, as they have a much sweeter flavour.
Dannii Martin says
You can always click unsubscribe :) This is a free recipe you are able to print. We collect email addresses for that service, and then we are able to provide you with more free recipes straight to your email. If you feel that strongly about providing your email address for a printed recipe, then we have 4 printed and published recipes books that you are able to purchase. Just click the shop page :)