Herby Greek Yogurt Dressing
Light and creamy dressing made with Greek yogurt, fresh herbs, and green onions. Perfect for salads, grain bowls, and as a vegetable dip!
Servings: 4 servings (2 tablespoons each)
Calories: 62kcal
Equipment
- 1 bullet blender or a small foodprocessor
Ingredients
- 5 ounce container plain Greek yogurt roughly heaping ½ cup
- 3-4 sprigs fresh parsley
- 2 sprigs fresh dill
- 1 stalk green onion
- 1 clove garlic
- 2 tablespoons white wine vinegar
- 1 tablespoon extra virgin olive oil
- 1-2 teaspoon honey
- ¼ teaspoon kosher salt
- 1-4 tablesoons water
Instructions
- The dressing can be made in a bullet blender, regular blend, or food processor. If making by hand, I recommend finely chopping the herbs first.
- To the blender add the yogurt, parsley, dill, green onion, garlic, white wine vinegar, olive oil, 1 teaspoon honey, and salt.
- Blend until smooth, adding water 1 tablespoon at a time to thin to a smooth, pourable consistency. I typically use 2 tablespoons of water.
- Transfer to the fridge to chill for an hour, or use immediately. Enjoy!
Notes
- Make in advance: The dressing can be made up to 24-72 hours in advance. Note that it thickens up as it chills. Just give it a few stirs and it should return to a pourable consistency. If not, add 1 tablespoon water at a time to thin.
- White wine vinegar: I tested this recipe with apple cider vinegar and found it was too strong. If you only have ACV and want to use it, I recommend starting with 1 tablespoon.
- Dry herbs: One teaspoon dry herbs can be used in place of fresh herbs, but note that the flavor will not be as strong.
- Makes roughly ¾ cup of dressing.
Nutrition
Calories: 62kcal | Carbohydrates: 3g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 160mg | Potassium: 70mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 102IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 0.2mg
