Name: 5-Minute Herby Greek Yogurt Dressing
Prep time: 5 min
Ingredients: ¾ teaspoon dried dill (or 1 Tablespoons chopped fresh); ¼ cup chopped fresh chives (or ½ cup thinly sliced scallions); 1 cup plain Greek yogurt; 2 Tablespoons extra virgin olive oil; 1 Tablespoon red wine vinegar (or apple cider vinegar); 1 teaspoon honey; ½ teaspoon kosher salt (or to taste); ½ teaspoon garlic powder; Freshly ground black pepper, to taste

Servings servings

Prep Time5

Cook Time0

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5 from 1 vote

Throw together a batch of this Herby Greek Yogurt Dressing in just 5 minutes! Made with dill, chives, and garlic powder, it is the perfect way to jazz up veggies and salads all week long.

Herby greek yogurt dressing in a bowl on a veggie tray.

One of the easiest ways to eat more veggies is to have an arsenal of really amazing, delicious and EASY dressings, spreads, and dips. Seriously, veggies are hard not to eat when they are the vessel on which you get to eat flavorful dressings….like this 5-Minute Herby Greek Yogurt Dressing.

Inspired by the dressing on our Creamy Cucumber Radish Salad, this dressing is like the little black dress of veggies. It can be enjoyed on so many things, is a delightful balance of creamy + acidity + salt + herbs and just adds so much pizzazz to veggies. You seriously just need a large mixing cup and 5 minutes and this dressing is done! Store it in a mason jar in your fridge for about 5 days and dollop it on veggie burgers, salads, baked potatoes, and all the salads. Naturally vegetarian and gluten free, this dressing also adds a boost of protein from the Greek yogurt and healthy fat from olive oil.

Ingredients for herby greek yogurt dressing in a large mixing cup with a small spatula before being mixed.

Ways to enjoy this Greek yogurt dressing

over a salad
dolloped on burgers
as a dipping sauce for a veggie platter
over a baked potato
with a spoon (no judgment, because I’ve done it.)
veggie burgers, salads, baked potatoes, and all the salads.

Can I use a different kind of yogurt to make this dip?

You can if you want a thinner dip that is more like a dressing.

Just make sure whatever you use is plain and doesn’t have added flavor or sugar.

Can I make this dip dairy-free?

I haven’t tried, but I feel like it would work with an unsweetened plain almond or cashew plant based yogurt. I wouldn’t suggest making it with coconut milk yogurt since coconut carries such a strong flavor that I don’t think would pair well with the ranch seasoning.

How long will this Greek yogurt dip last?

For about 5 days in an air-tight container stored in the fridge.

A spoon pouring Greek Yogurt dip into a jelly jar. The jar is on a plate with sliced cucumbers, carrots and radishes.

Other dips and sauce recipes you are going want to dunk all your veggies in….

5-Minute Green Goddess Dip
Zucchini Avocado Dip
Easy Avocado Spinach Pesto
Roasted Eggplant Dip
10-Minute Beetroot Hummus
5-Minute Creamy Honey Mustard Dressing

Loving this Greek yogurt dip recipe and are hungry for more?

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A hand dipping a carrot stick in greek yogurt dressing.

Print Recipe

5 from 1 vote

5-Minute Herby Greek Yogurt Dressing

Throw together a batch of this Herby Greek Yogurt Dressing in just 5 minutes! Made with dill, chives, and garlic powder, it is the perfect way to jazz up veggies and salads all week long.

Prep Time5

Cook Time0

Course: dressing

Cuisine: American

Diet: Vegetarian

Keyword: greek yogurt

Servings: servings

Calories: 94kcal

Author: Taesha Butler

Ingredients

¾ teaspoon dried dill or 1 Tablespoons chopped fresh
¼ cup chopped fresh chives or ½ cup thinly sliced scallions
1 cup plain Greek yogurt
2 Tablespoons extra virgin olive oil
1 Tablespoon red wine vinegar or apple cider vinegar
1 teaspoon honey
½ teaspoon kosher salt or to taste
½ teaspoon garlic powder
Freshly ground black pepper, to taste

Instructions

In a bowl or large liquid measuring cup, whisk together the herbs, yogurt, olive oil, vinegar, honey, salt, garlic powder, and pepper.
Serve as a salad dressing or veggie dip.
Store leftovers in an air tight container in the refrigerator for up to 5 days.

Notes

If you are using a regular (not Persian or English) cucumber, you will want to peel it and remove some of the seeds. To remove the seeds, cut the cucumber in half lengthwise then use a spoon to scoop out some of the seeds. Discard the seeds then slice the cucumber into thin half circles.

What kind of yogurt to use: I like using a whole milk or 2% plain Greek yogurt for this recipe. However, you can use any kind of plain Greek yogurt you like. Regular yogurt will not work as well in this recipe because it has too much liquid and the dressing will not be thick enough to coat the vegetables.

Instead of yogurt, you could use sour cream or a mixture of mayonnaise and either yogurt or sour cream.

Sweetener: I like to add a touch of honey to balance out the sour flavor of the yogurt and vinegar. Instead of honey you can use white sugar or any other sweetener of your choice to taste. You can also leave it out if you prefer, but the dressing will be a little tangier.

Nutrition

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!