Low Fat Greek Yogurt Salad Dressing | Healthy Creamy Homemade Recipe
A creamy, tangy low-fat Greek yogurt salad dressing that comes together in minutes with pantry staples and fresh herbs. It’s versatile for salads, grain bowls, veggies, dips, and spreads.
Ingredients
Ingredients
- Low-fat (2%) plain Greek yogurt
- Fresh lemon juice
- White wine vinegar or red wine vinegar
- Dijon mustard
- Extra-virgin olive oil
- Fresh garlic or garlic powder
- Honey or maple syrup (optional)
- Fresh dill and/or parsley (or dried Italian herbs)
- Kosher salt
- Freshly ground black pepper
- Cold water or milk (to thin as needed)
Instructions
Instructions
- Add Greek yogurt, lemon juice, vinegar, Dijon mustard, olive oil, minced garlic, a small amount of honey if using, chopped herbs, salt, and pepper to a bowl.
- Whisk until smooth and emulsified.
- Taste and adjust seasoning with more lemon, salt, or honey as needed.
- Thin gradually with 1–3 tablespoons cold water or milk until pourable.
- Chill for about 15 minutes to let flavors meld before serving.
Notes
Use 2% yogurt for the creamiest texture; fat-free will be tangier and thinner. Grate garlic finely or use a microplane to avoid harsh bites. Season assertively, as greens mute flavors. Refrigerate in a sealed container for 5–7 days and stir before using; refresh with lemon and salt after a few days. Do not freeze. Variations: ranch-style with dill, parsley, chives, and buttermilk; lemon-herb with extra lemon and basil; Greek taverna with oregano and grated cucumber; avocado-cilantro with lime; spicy with Calabrian chili or harissa; Caesar-inspired with anchovy and Parmesan; miso-ginger with rice vinegar and sesame oil.