5-Minute Creamy, Garlicky Greek Yogurt Dressing

Greek yogurt dressing for beet salad in a bowl.

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5-Minute Creamy, Garlicky Greek Yogurt Dressing

If you love sauces that do a lot of work, this Greek yogurt dressing belongs in your fridge. Creamy and tangy with herbs, garlic, and lemon, it’s easy to make and incredibly versatile—perfect for salads, roasted vegetables, and grilled proteins. Gluten-free and endlessly useful.

Prep5

Cook0

Total5

Course: Salad Dressing, Sauce

Cuisine: American

Diet: Gluten Free

Keyword: beet salad dressing, Greek yogurt salad dressing, Herbed Greek yogurt

Servings: servings

Calories: 74kcal

Author: Ari Laing

Equipment

Personal blender, food processor, or mixing bowl with whisk

Ingredients

10 oz Greek yogurt
1 large garlic clove, finely chopped
2 Tbsp fresh mint, finely chopped
2 scallions, thinly sliced
3 Tbsp (45ml) extra virgin olive oil
1 medium lemon, juiced, about 2 Tbsp (30ml)
½ tsp Kosher salt
Pinch of freshly ground black pepper

Instructions

Make the Greek yogurt dressing. Place 10 oz Greek yogurt, 1 chopped garlic clove, 2 Tbsp mint, 2 sliced scallions, 3 Tbsp (45ml) olive oil, 2 Tbsp (30ml) lemon juice, ½ tsp salt, and a pinch of pepper in either a personal blender, a food processor, or a mixing bowl. Pulse or whisk until well mixed. Taste and adjust seasoning, then refrigerate until needed.

Notes

Leftovers will keep in an airtight container for up to 5 days.

Nutrition

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