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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)
- Parsley
- Chives
- Dill
- 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
1. Mix.
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.
2. Chill.
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.
3. Enjoy!
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.
Ingredients
- 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)
Instructions
- 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.
Notes
Nutrition
If you try this Greek Yogurt Ranch, please leave a comment and star rating below letting me know how you like it!
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?
Do you have a replacement for garlic? I can’t have garlic and so many recipes call for it. Any help would be appreciated.
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!
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!
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!
Sounds relish Megan, thanks for sharing! How long does it last?
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 : )
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.
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. 🙂
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!