I make this dressing more than I care to admit. It’s one of those staple recipes that lives in the back of my fridge and rescues hurried lunches, sad salads, and grilled vegetables that were shy on flavor. It’s bright, creamy, and sharp enough to cut through rich greens without stealing the show.

This version leans on simple, dependable ingredients: whole milk Greek yogurt for body, lemon for lift, garlic for personality, and a touch of honey to marry the sour with a gentle sweet edge. Olive oil emulsifies everything into a silken dressing that clings to leaves and bowls of roasted veg alike.

Below you’ll find the exact ingredient list and a step-by-step method pulled from tested notes, along with practical tips for swaps, storage, troubleshooting, and quick answers to common questions. Keep it handy—this dressing is forgiving, fast, and worth making tonight.

Ingredient Checklist

1 cup plain whole milk Greek yogurt — The creamy base; choose full-fat for thickness and mouthfeel.
2 tablespoons lemon juice — Brightens the dressing and balances the richness of the yogurt.
1 clove garlic, minced — Adds savory punch; mince fine so it distributes evenly.
1/2 teaspoon kosher salt — Seasoning backbone; start here, then adjust to taste.
1/4 teaspoon black pepper — A gentle heat note; freshly cracked for best flavor.
2 tablespoons olive oil — Helps emulsify and adds richness; use extra-virgin for flavor.
2 tablespoons fresh dill, chopped (optional) — Fresh herb note that pairs beautifully with yogurt; add if you have it.
2 teaspoons honey, gently warmed — Balances acidity; warm briefly so it pours easily and blends without clumping.

Stepwise Method: (Greek Yogurt Dressing)

Gently warm the 2 teaspoons honey until pourable (brief microwave or warm water bath).
In a mixing bowl, combine 1 cup plain whole milk Greek yogurt, 2 tablespoons lemon juice, the warmed 2 teaspoons honey, 1 clove minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; whisk until smooth and evenly combined.
While continuously whisking, slowly drizzle in the 2 tablespoons olive oil until the dressing is well blended and emulsified.
Stir in the 2 tablespoons fresh chopped dill, if using, until evenly distributed.
Taste and adjust salt if needed; serve or refrigerate until ready to use.

Why Greek Yogurt Dressing is Worth Your Time

You get so much utility from so little effort. This dressing takes five minutes to make and transforms mundane salads into something lively. The texture is creamy but not heavy, thanks to whole milk Greek yogurt. It holds up on heartier greens like kale or romaine and also complements delicate butter lettuce.

It’s economical, too. The ingredients are pantry and fridge staples in many kitchens: yogurt, lemon, garlic, salt, pepper, oil and a touch of honey. It keeps well in the fridge, so one small batch can last you several meals. Finally, it’s flexible—add chopped herbs, a pinch of mustard, or swap citrus to suit a mood.

Texture-Safe Substitutions

If you’re after a similar texture but have constraints, here are practical options that won’t compromise mouthfeel.

Non-dairy/plant yogurt — Use a plain, thick variety to mimic the creaminess; be aware flavors vary between brands.
Low-fat Greek yogurt — Thinner than whole milk Greek yogurt; you may lose some richness but the dressing remains bright. Consider adding a touch more olive oil if needed.
Herb options instead of dill — Parsley or chives keep the dressing fresh without changing texture. Add them finely chopped.

Toolbox for This Recipe

Simple tools keep this fast and reliable. You don’t need specialized equipment.

Mixing bowl — Big enough to whisk comfortably.
Whisk — For emulsifying the oil into the yogurt without lumps.
Measuring spoons and cups — Accurate amounts keep the balance right.
Small microwave-safe bowl or heatproof cup — To warm the honey briefly.
Knife and cutting board — For mincing garlic and chopping dill.
Jar with lid (optional) — For shaking the dressing and storing it cleanly.

Errors to Dodge

Small missteps change the outcome. Avoid these common mistakes:

Adding the olive oil too quickly — If you pour oil in fast, the dressing can separate instead of emulsifying. Drizzle it slowly while whisking.
Using cold, rock-hard honey — It won’t mix well. Warm the honey just until pourable.
Skipping the taste test — Salt levels can vary; taste and adjust before serving.
Overpowering with raw garlic — A large clove can dominate. Mince it very fine or press it to distribute flavor evenly.

Dietary Customizations

This dressing adapts well to many diets. Here are straightforward swaps and what to expect.

Vegan: Replace the yogurt with a plain, unsweetened plant-based yogurt that’s thick (coconut or almond-based styles work). Use maple syrup instead of honey.
Lower calorie: Use low-fat Greek yogurt and increase herbs for flavor without adding extra oil. Texture will be lighter.
Garlic-free: Omit the garlic and add a pinch of onion powder or chopped chives for aromatic lift.

What Could Go Wrong

When things don’t go as planned, diagnosis is usually straightforward.

Separation or thin dressing: Likely from adding oil too quickly or using a thin yogurt. Whisk vigorously while slowly adding oil, or finish with a quick immersion blender pulse.
Bitter or harsh flavor: Too much lemon or raw garlic can make the dressing sharp. Balance with a touch more honey and a pinch more salt.
Too sweet: Reduce or omit honey next time; a squeeze more lemon will restore balance.
Herb flavor fading: Fresh herbs lose vibrancy after a few days; add fresh herbs at serving if you want that lively green note.

Meal Prep & Storage Notes

Store this dressing in an airtight container in the refrigerator. It keeps well for about 4 to 5 days. The olive oil may rise to the top after sitting; that’s normal—give it a good stir or shake before use.

If you plan to prepare this ahead for a packed lunch, keep the dressing chilled and add to salads just before eating for the best texture. For meal prep bowls, store the dressing in a small separate container to prevent soggy greens.

Make It Tonight

Decide on a simple plan: toss baby greens with halved cherry tomatoes, sliced cucumber, and a handful of toasted almonds. Drizzle Greek Yogurt Dressing and finish with flaky salt. It’s fast, satisfying, and versatile. Or use it as a dip for raw vegetables, a sauce for grilled chicken, or a cooling topping for spicy grain bowls.

Make one batch, taste it, and tweak it to your preference. Keep a jar in the fridge—it’ll be the first thing you grab when you want a fast, fresh, flavorful lift to any meal tonight.

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Greek Yogurt Dressing

Greek Yogurt Dressing is a delightful and healthy alternative to…

Prep Time5

Cook Time6

Total Time11

Servings: 1 servings

Ingredients

1 cupplain whole milk Greek yogurt
2 tablespoonslemon juice
1 clovegarlicminced
1/2 teaspoonkosher salt
1/4 teaspoonblack pepper
2 tablespoonsolive oil
2 tablespoonsfresh dillchopped optional
2 teaspoonshoneygently warmed

Instructions

Gently warm the 2 teaspoons honey until pourable (brief microwave or warm water bath).
In a mixing bowl, combine 1 cup plain whole milk Greek yogurt, 2 tablespoons lemon juice, the warmed 2 teaspoons honey, 1 clove minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; whisk until smooth and evenly combined.
While continuously whisking, slowly drizzle in the 2 tablespoons olive oil until the dressing is well blended and emulsified.
Stir in the 2 tablespoons fresh chopped dill, if using, until evenly distributed.
Taste and adjust salt if needed; serve or refrigerate until ready to use.