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!