Greek Yogurt Dressing is a lightened-up recipe that you can serve over salads, or as a dip with veggies. It takes just a few minutes to stir together!
Why You’ll Love It
It tastes like ranch dressing. Unlike other creamy salad dressings that call for mayo or sour cream, this recipe uses plain greek yogurt as the base. All you have to do is stir in a few herbs and spices!
It’s low in oil. While most dressing recipes use olive oil as the base, this recipe requires only 1 tablespoon of oil to help it thicken up. (This is ideal if you want to serve it as a veggie dip!) Feel free to omit the olive oil if you need an oil-free recipe.
It’s full of flavor. When you let this recipe marinate in the fridge for 2 hours, the flavor fully develops and it tastes better than a ranch dressing you’d buy at the store!
It’s easy to make. This recipe is the easiest to assemble when you use dried herbs, because there’s no chopping required. (And they are super-affordable!) But, feel free to triple the amount called for when you have fresh herbs on hand.
Ingredients You’ll Need
What’s in Greek yogurt salad dressing?
- Plain greek yogurt (use full fat for the best texture)
- Garlic powder
- Onion powder
- Salt & black pepper
- Lemon juice (or vinegar)
- Dijon mustard
- Olive oil (optional)
When you use dried herbs, you could have most of this on hand already! And if you prefer to use fresh herbs, be sure to use triple the amount for the same flavor. (For example, 1 teaspoon of dried dill = 1 tablespoon fresh dill.)
How to Make Greek Yogurt Dressing
In a large bowl, combine the yogurt, parsley, chives, dill, garlic powder, onion powder, salt, pepper, lemon juice, and mustard. Add in a tablespoon of olive oil to help the dressing thicken up when chilled, and add a tablespoon of water to help thin it out, if needed.
Whisk well, until the herbs are evenly incorporated.
Transfer the creamy Greek yogurt dressing to a storage container with a lid, and let it chill for at least 2 hours to let the flavors develop. It will thicken up slightly when chilled, too.
Serve the dressing as a dip with your favorite vegetables, or over your favorite salad greens.
Leftover dressing can be stored in an airtight container in the fridge for up to 5 days.
More Healthy Salad Dressings
Greek Salad Dressing. Perfect over cucumbers, tomatoes, red onion, and feta cheese!
Apple Cider Vinaigrette. This dressing is my go-to for any side salad. It’s lightly sweet and tangy, and will have you licking your salad bowl clean.
Raspberry Vinaigrette. When you want a dressing that will impress your guests, this is it!
Creamy Tahini Dressing. This dressing is dairy-free, but adds the perfect creamy texture to your favorite salads.
Greek Yogurt Dressing
- 1 cup greek yogurt (full fat)
- 1 teaspoon garlic powder (or 1 minced clove)
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon dried chives
- 1/4 teaspoon dried dill
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dijon mustard
- 1 tablespoon extra-virgin olive oil (optional)
- Add the yogurt, garlic powder, onion powder, parsley, chives, dill, lemon juice, salt, pepper, mustard, and olive oil, if using, to a mixing bowl and whisk well. Add 1 tablespoon of water, if needed, to help thin the dressing.
- Transfer the dressing to a storage container with a lid and store in the fridge for at least 2 hours to chill, to let the flavor fully develop. Then serve with your favorite sliced veggies or pour over a salad. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
If you try this Greek Yogurt Ranch, please leave a comment and star rating below letting me know how you like it!
Questions and Reviews
Wow, I made something very similar to this last night! I am partial to creamy dressings, but not Caesar. I used to douse all my raw veggies in it as a kid, and I think it’s turned into one of those too-much-too-early things!
I love this idea! I’m bookmarking it for when I get into my summer salads phase.
This is very nice. I go through dressing phases… avocado/lime, tahini/lemon, EVOO/lemon, and the lovely PB/lime. Right now I’m going kind of anti-nut and nut butter, it feels really heavy, maybe because the weather’s getting hotter? Probably all in my head, hahaha!
I love goat yogurt but usually eat it all by itself and haven’t really tried it with anything else but honey or chocolate chips…I love the idea of incorporating it into a salad, plus there’s a protein bonus, win! thanks!
Hey I know you and all your readers love health films so I thought I’d share:
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I saw a commercial for that last night! Thanks for sharing!
great idea for a dressing 🙂
as soon as i get back from my trip…i’m buying goat yogurt and trying this.
ps: how do you feel about sheep’s milk yogurt?
as someone who doesn’t really eat dairy, but dabble in goat’s milk yogurt…i was wondering about sheep’s yogurt as well …
Sheep’s milk yogurt would work great, as well! It also has a smaller protein molecule, like goat’s milk, making it easier to digest than cow’s dairy. 🙂
I love goat’s milk yogurt! Great idea to use in a dip. Also enjoy sheep’s milk yogurt.
So crazy, I made a dressing sort of like this a couple weeks ago, although I didn’t add garlic or chives, just dill and greek yogurt some other herbs. So good. I love using yogurt as a base for dressing. So much healthier!
I just made this dressing with a good quality 0 fat yogurt and herbs from the garden. My partner will love this – he used to like the mainstream brand ranch before he met me, and I think he misses it sometimes. It’s really nice. Thanks!
This is my new favorite dressing! I’ve been slathering my salads in this since you first posted the recipe. Thanks for sharing!
I tried this recipe and it was spectacular, my stepmother and I really enjoyed it (I think she did more than I). She even said that she could do without mayo and use this as a sandwich spread substitute instead! (that is huge because she is a major mayo addict). Thanks for the recipe! I might do my own twist on it for a change!
by the way, because of this, I believe the dressing companies will go out of business. Its just too delicious! 😉
I just made this last night and thank goodness I did! I’d given up on ‘traditional’ salad dressings and this one is over-the-top ten times better than store-bought! Thank you!!!
I really want a cookbook with all of your amazing recipes 🙂
This recipe is amazing!!!!!!!! Enjoying it now for the first time and i can’t stop saying how delicious it is. Thanks for posting!!!
This “dip” was SUPER yummy, EVEN THOUGH I only had the dried version of the herbs on hand, and no mustard. Even my toddler enjoyed it. 🙂 Thanks for sharing.
The raw garlic was really powerful for me, though. I would do this again, but just get ready to sit very still for several minutes while I digest and feel my blood pressure come back up to normal!
I would try the garlic powder next time– it’s definitely more mild!
Thank you so much for this recipe! I have searched high and low for a ranch dressing recipe without raw egg in it!
I make this exact recipe except I use kefir since it pours easily! I will give the goat yoghurt a try since I haven’t had it yet. I usually add poppy seeds to mine too:) Awesome recipe!:)
This taste very, very much like ranch dressing! I used plain Greek yogurt for two reasons (1) less carbs and (2) I’m really having a hard time finding goat’s milk yogurt Grrrr. I was too impatient to chill it for an hour. I’ll try better next time 😉 Thanks for another great recipe! I had romaine lettuce, tuna, and cucumber all covered in “ranch dressing!” Excited!
We buy all natural salad dressings, but they are still not organic, and for me that’s an issue. I want ORGANIC. Natural could still mean GMO. And GMO products are horrible for us…
I’ve been having a hard time finding organic dijon mustard.
Oh and I’m sorry, I forgot to rate your recipe. Its sound really good and I’m going to try it. I’m not vegan, am vegetarian, but trying to become vegan.
I just made this again because I finally found goat yogurt at a store in my area! I think the goat yogurt made a big difference. The flavor was even better than the first time (and that’s saying something because it was yummy the first time). I enjoyed the consistency more with the goat yogurt as the base. I was able to leave half of it to chill this time. Can’t wait until tomorrow! I’m going to have crisp iceberg lettuce with ranch (without all the “bad stuff” from the supermarket bottles of ranch)! Thanks, Megan!
Hi Megan, my family and I are on a detox and cannot use dairy products, never had goat yogurt,but isn’t that a dairy product? Can we use something else instead? It’s hard to find recipes that are gluten-free, dairy-free, and sugar-free. I noticed you use maple syrup in some recipes also, is there a substitute for that also? Your recipes look so yummy, and we get a sweet tooth, for some of your desserts. Let me know what we can do for substitutes. Thank you
Goat dairy is much easier to digest than cow’s dairy, thanks to it’s reduced lactose and casein content. (Most people who are lactose intolerant can tolerate goat and sheep dairy.) If you prefer to avoid dairy all together, I know there are coconut and almond milk yogurts available, but most of them contain added sugar– which probably wouldn’t taste very good in this dressing. Perhaps you could try making a creamy base from blended cashews and water? I’ll try to post a recipe for a dairy-free raw ranch in the future. 🙂
Gee, where are you all finding goat yogurt? I’ve never seen any in a local store.
Thanks for your blog, Megan. Your recipes inspire me!
I buy mine at Whole Foods, and have seen it at Trader Joe’s as well, if you have access to either of those stores.
I was just wondering if this dressing has much of that distinct yogurt-y taste? I have never been able to keep it down, it’s just one of those things that hits my gag reflex.. hahaha BUT I LOVE ranch dressing, so I am super curious to make it : )
Sounds relish Megan, thanks for sharing! How long does it last?
This sounds good, but was wondering about the Dijon mustard. I’m on the candida diet, and read that mustard should be avoided due to a fermentation process it encounters. Is this something of concern for this recipe, and if so, is there a possible substitute? I’d love to know…thanks!
i just made this today and it’s FANTASTIC! i accidentally forgot the dijon, but i added TONS of herbs….parsley, dill, chives and basil…some garlic salt and pepper. wonderful! made my big salad at lunch 100 times better….THANK YOU!
Thank you! One of my biggest struggles with salads has been my intense dislike of oil and vinegar and the awful state of store bought dressings. My insatiable love for ranch dressing doesn’t help either. This is the PERFECT alternative. I absolutely love dill and this tastes so refreshing when cold and goes so well with the salads.
I finally have something for my salads. Thank you!
Do you have a replacement for garlic? I can’t have garlic and so many recipes call for it. Any help would be appreciated.
I just made my almost 15 year old always starving son the chocolate peanut butter shake AGAIN!! My 16 year old daughter recently has started to enjoy cooking researching healthy food choices. (We’ve been doing the vegetarian thing for a month, but seeing how I’m from a family of butchers I think we’ll return in moderation even if she doesn’t. My son and hubby have been very accommodating, but I think they’re ready for a big steak!! I just discovered Zip List and many of the sites we are using for recipes seem to use it. I’m going to try to use it to plan meals and grocery shopping since it’s getting complicated having so many of us wanting input! What are your thoughts? Have you considered using it?
Thank you for yet another yummy recipe. I have been making homemade mayo and then making buttermilk ranch dressing, but this is so much eaisier and it is just as yummy so again thank you. Just a note I used greek yogurt as I didn’t have the goat milk yogurt.
would this be considered a protein?
Yes, for food combining it would be in the animal protein category.
Thanks for this recipe! I bought some goat yogurt to try it, but didn’t love the taste of it on its own. In this recipe, it tastes great!
Do you think this recipe would work with almond milk yogurt?? I’m trying to avoid dairy.
As long as the yogurt isn’t sweetened, I think it should work just fine! I would just wait to add any water until you see what the texture looks like, in case the non-dairy yogurt is more runny.