Creamy Jalapeño Dressing with Greek Yogurt

Spoonful of Greek yogurt and jalapeno salad dressing.

5 from 1 review

Creamy Jalapeño Dressing with Greek Yogurt

Meet your new favorite salad dressing: creamy jalapeño made with tangy Greek yogurt, fresh herbs, and bright lemon juice. It's cool and refreshing and has just the right amount of heat. Use it on on salads, as a sauce for grilled meats or seafood, drizzled over vegetables, or even taco night. Makes about 4-6 servings.

Prep5

Total5

Course: Condiment

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: creamy homemade salad dressing, Greek yogurt salad dressing, jalapeño salad dressing, restaurant-worthy salad dressing, spicy salad dressing

Servings: servings

Calories: 77kcal

Author: Ari Laing

Equipment

Personal blender or food processor

Ingredients

1 cup Greek yogurt
1 cup mixed herbs, such as basil, dill, cilantro
1 jalapeño, seeds removed
1 clove garlic
½ lemon, juiced, about 2 Tbsp
2 Tbsp extra virgin olive oil
1 tsp Kosher salt
¼ tsp freshly ground black pepper
2 tsp honey
Splash of water

Instructions

Make the dressing. Place all ingredients in either a personal blender or a food processor. Process until well mixed. Taste and adjust seasoning, then refrigerate until needed. I recommend chilling for 30 minutes, though of course you can enjoy it immediately.

Notes

Leftovers: Store the dressing in an airtight container in the refrigerator for up to 5 days. Shake or stir well before using.
I don’t recommend freezing creamy dressings.

Nutrition

Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!