Creamy Herb Yogurt Dressing

This Creamy Herb Yogurt Dressing is a fresh, flavorful salad dressing recipe that’s light, tangy, and packed with all kinds of fresh herbs. Made with Greek yogurt and sour cream (no mayo here!) base, it’s blended to a smooth, creamy consistency that’s perfect for salads, grain bowls, roasted veggies, wraps, and more. Whether you’re dressing a simple green salad or wanting a dip that’s full of fresh flavor, this creamy herb dressing is a delicious, versatile option you’ll want to keep on hand!

Herb Yogurt Salad Dressing

This vibrant, garden-fresh salad dressing recipe is made with Greek yogurt, sour cream, a little garlic, a generous amount of fresh herbs, and more.

I like it because it's creamy and still healthy. And the ridiculous amount of herbs I fill it with gives it awesome flavor! I think my favorite is the mint. Just a little really makes this salad dressing special.

What You’ll Like About This Creamy Yogurt Herb Dressing

• Fresh & Very Flavorful – It's an herbal explosion! Loaded with parsley, chives, dill, mint, tarragon, basil, and more.
• Creamy Without the Mayo – Greek yogurt and sour cream give it richness with a tangy twist.
• Easy to Make – Just load up your food processor and blend!
• So Many Uses! – Use as a salad dressing, dip, spread for wraps, pasta or potato salad dressing, drizzle on nachos or grilled meats.
• Meal Prep Friendly – Keeps for up to 5 days in the fridge. Amazing for Grain Bowls and as a veggie dip.

Using a food processor really chops up the herbs up fine to give the salad dressing a smooth texture, and it also has a pretty green color.

It is fun to think of all the things you can put this dressing on! Salads, grain bowls, meat, tacos, burritos, grilled vegetables, air fried vegetables, and so much more!

Ingredients in This Herby Salad Dressing Recipe

This recipe is packed with parsley, dill, mint, chives, basil, tarragon, cilantro, and a little garlic & lemon to brighten everything up.

• Greek Yogurt – Adds creaminess and tang. Use whole milk for best flavor and texture.
• Sour Cream – Optional but adds richness and balances the yogurt’s tartness.
• Olive Oil – Just a touch for smooth texture and richer flavor.
• Lemon Juice + Zest – Brightens the flavors and enhances the herbs.
• Garlic – A small amount adds a savory depth.
• Honey – Adds a subtle sweetness to balance the tang.
• Fresh Herbs – The stars of this recipe! You’ll need 1 This Creamy Herb Yogurt Dressing is a fresh, flavorful salad dressing recipe that’s light, tangy, and packed with all kinds of fresh herbs. Made with a Greek yogurt and sour cream (no mayo here!) base, it’s blended to a smooth, creamy consistency that’s perfect for salads, grain bowls, roasted veggies, wraps, and more. Whether you’re dressing a simple green salad or wanting a dip that’s full of fresh flavor, this creamy herb dressing is a delicious, versatile option you’ll want to keep on hand!

  

  Herb Yogurt Salad Dressing

  This vibrant, garden-fresh salad dressing recipe is made with Greek yogurt, sour cream, a little garlic, a generous amount of fresh herbs, and more.

  I like it because it's creamy and still healthy. And the ridiculous amount of herbs I fill it with gives it awesome flavor! I think my favorite is the mint. Just a little really makes this salad dressing special.

  What You’ll Like About This Creamy Yogurt Herb Dressing

  • Fresh & Very Flavorful – It's an herbal explosion! Loaded with parsley, chives, dill, mint, tarragon, basil, and more.
  • Creamy Without the Mayo – Greek yogurt and sour cream give it richness with a tangy twist.
  • Easy to Make – Just load up your food processor and blend!
  • So Many Uses! – Use as a salad dressing, dip, spread for wraps, pasta or potato salad dressing, drizzle on nachos or grilled meats.
  • Meal Prep Friendly – Keeps for up to 5 days in the fridge. Amazing for Grain Bowls and as a veggie dip.

  

  Using a food processor really chops up the herbs up fine to give the salad dressing a smooth texture, and it also has a pretty green color.

  It is fun to think of all the things you can put this dressing on! Salads, grain bowls, meat, tacos, burritos, grilled vegetables, air fried vegetables, and so much more!

  Ingredients in This Herby Salad Dressing Recipe

  
  This recipe is packed with parsley, dill, mint, chives, basil, tarragon, cilantro, and a little garlic & lemon to brighten everything up.

  • Greek Yogurt – Adds creaminess and tang. Use whole milk for best flavor and texture.
  • Sour Cream – Optional but adds richness and balances the yogurt’s tartness.
  • Olive Oil – Just a touch for smooth texture and richer flavor.
  • Lemon Juice + Zest – Brightens the flavors and enhances the herbs.
  • Garlic – A small amount adds a savory depth.
  • Honey – Adds a subtle sweetness to balance the tang.
  • Fresh Herbs – The stars of this recipe! You’ll need 1 ½ cups total: ½ cup parsley + 1 cup of your favorite mix (such as chives, dill, mint, basil, cilantro, tarragon).
  • Salt + Pepper – To taste.
  • Water or Milk – Optional, to thin to your desired consistency.

  Substitutions and Tips

  • No sour cream? Just use all Greek yogurt, or use mayonnaise.
  • Herb flexibility: Don’t have all the herbs listed? Use what you have! Cilantro, green onions, or even a little spinach can work.
  • Want it thicker? Strain your yogurt to remove more whey (be sure to use Greek style). Try adding an avocado.
  • Need dairy-free? Try a dairy-free yogurt alternative, though flavor and texture may vary.

  How to Make Creamy Herb Yogurt Dressing

  
  Add Ingredients to Food Processor:
  • Combine yogurt, sour cream, olive oil, lemon juice, zest, garlic, honey, salt, pepper, and all herbs.
  Blend Until Smooth:
  • Process until the dressing is creamy and evenly green. Scrape down the sides as needed.

  
  Taste and Adjust:
  Taste and adjust seasoning, or add more herbs to your liking and process again. Thin with water or milk only if needed.
  Chill and Serve:
  You can eat it right away, but letting the dressing chill for at least 30 minutes before serving allows flavors to meld.

  Creamy Yogurt Salad Dressing with Herbs FAQs

  • What kind of yogurt works best?
    Plain whole milk Greek yogurt works best for creaminess and flavor. You can use 2% or nonfat, but the dressing will be slightly thinner.
  • Can I use dried herbs instead of fresh?
    Fresh herbs give this dressing its fresh flavor, but in a pinch, you can use dried herbs. Use about ⅓ the amount of each herb (roughly 2 tablespoons total dried herbs), and let the dressing sit longer so the herbs can soften and release more flavor.
  • Can I make this salad dressing without a food processor?
    Yes. Just finely mince all the herbs and whisk everything together in a bowl. The texture will be more rustic but still delicious.
  • Can I make this a vegan salad dressing?
    Yes. Use a plant-based yogurt and sour cream alternative. Coconut-based options work well, but choose an unsweetened, unflavored version to keep the savory flavor profile.

  

  Salad Dressing Storage

  • Store the yogurt dressing in an airtight jar or container in the refrigerator for up to 5 days. Stir before each use.
  • Freezing this salad dressing is not recommended. The texture will change when thawed.

  More Fresh & Flavorful Dressings & Salads

  Tzatziki Sauce
  Homemade Ranch Dressing Mix
  Creamy Cilantro Dressing
  Creamy Dill Cucumber Salad
  Classic Macaroni Salad

  

  Creamy Herb Yogurt Dressing is a simple, healthy, and flavorful condiment that can elevate your meals. With its pretty color, smooth texture, and bold herb flavor, it’s bound to become a staple in your meal rotation.

  Give this easy salad dressing recipe a try and taste just how delicious (and easy) homemade salad dressing can be! Then come back and tell me how you liked it!

  

  

  Print

  Creamy Herb Yogurt Dressing

  Prep Time

  10 mins

  Cook Time

  0 mins

  Total Time

  10 mins

   

  This vibrant, garden-fresh dressing is made with a Greek yogurt base and a generous amount of fresh herbs, no mayo needed! It's creamy, tangy, and delicious on salads, grain bowls, wraps, or as a dip.

  Course: condiments

  Cuisine: American

  Keyword: creamy dip, dips, salad dressing

  Servings: 22

  Calories: 45 kcal

  Author: Sandy Clifton

  Ingredients

  • 1 cup Plain Greek yogurt (whole milk or 2%)
  • ½ cup Sour Cream (or use all yogurt)
  • 1 Tablespoon Olive Oil
  • 1 teaspoon Honey
  • 2 Tablespoons Lemon Juice
  • ½ teaspoon Lemon Zest
  • 1 small Garlic Clove, minced or grated
  • ½ cup Chopped Fresh Parsley
  • 1 cup Chopped Mixed Fresh Herbs (see Notes)
  • ½ teaspoon Kosher Salt, or to taste
  • ½ teaspoon Freshly Ground Black Pepper

  If Needed

  • Water or Milk to Thin, 1–3 tablespoons as needed

  Instructions

  1. Add the Greek yogurt, sour cream, olive oil, honey, lemon juice, lemon zest, salt, pepper, and garlic to a food processor.

  2. Add the parsley and mixed herbs. No need to chop them first.

  3. Blend until smooth and creamy, scraping down the sides as needed.

  4. Taste and adjust seasonings and/or herbs as desired. Process again if you do adjust.

  5. If the dressing is too thick, blend in water or milk 1 tablespoon at a time until your desired consistency is reached.

  6. Chill for at least 30 minutes before serving for best flavor.

  Recipe Notes

  Herbs

  • You can really get creative here. Use any herbs you like (soft-leaf work best) to create a fresh tasting dressing.
  • I use as many different types as I have on hand, or I purposely buy a variety to make this dressing recipe.
  • I like to start with ½ cup parsley then add several or all of these: chives, dill, mint, basil, cilantro, and tarragon are my favorites.

   

   

   

  Approx. Nutrition Information (per 2-tablespoon serving | yields ~2 ¾ cups): Calories: 45 | Total Fat: 3g | Saturated Fat: 1.5g | Cholesterol: 5mg | Sodium: 105mg | Carbohydrates: 2g | Fiber: 0g | Sugars: 1g | Protein: 2g

  cups total: ½ cup parsley + 1 cup of your favorite mix (such as chives, dill, mint, basil, cilantro, tarragon).
• Salt + Pepper – To taste.
• Water or Milk – Optional, to thin to your desired consistency.

Substitutions and Tips

• No sour cream? Just use all Greek yogurt, or use mayonnaise.
• Herb flexibility: Don’t have all the herbs listed? Use what you have! Cilantro, green onions, or even a little spinach can work.
• Want it thicker? Strain your yogurt to remove more whey (be sure to use Greek style). Try adding an avocado.
• Need dairy-free? Try a dairy-free yogurt alternative, though flavor and texture may vary.

How to Make Creamy Herb Yogurt Dressing

Add Ingredients to Food Processor:
• Combine yogurt, sour cream, olive oil, lemon juice, zest, garlic, honey, salt, pepper, and all herbs.
Blend Until Smooth:
• Process until the dressing is creamy and evenly green. Scrape down the sides as needed.

Taste and Adjust:
Taste and adjust seasoning, or add more herbs to your liking and process again. Thin with water or milk only if needed.
Chill and Serve:
You can eat it right away, but letting the dressing chill for at least 30 minutes before serving allows flavors to meld.

Creamy Yogurt Salad Dressing with Herbs FAQs

• What kind of yogurt works best?
  Plain whole milk Greek yogurt works best for creaminess and flavor. You can use 2% or nonfat, but the dressing will be slightly thinner.
• Can I use dried herbs instead of fresh?
  Fresh herbs give this dressing its fresh flavor, but in a pinch, you can use dried herbs. Use about ⅓ the amount of each herb (roughly 2 tablespoons total dried herbs), and let the dressing sit longer so the herbs can soften and release more flavor.
• Can I make this salad dressing without a food processor?
  Yes. Just finely mince all the herbs and whisk everything together in a bowl. The texture will be more rustic but still delicious.
• Can I make this a vegan salad dressing?
  Yes. Use a plant-based yogurt and sour cream alternative. Coconut-based options work well, but choose an unsweetened, unflavored version to keep the savory flavor profile.

Salad Dressing Storage

• Store the yogurt dressing in an airtight jar or container in the refrigerator for up to 5 days. Stir before each use.
• Freezing this salad dressing is not recommended. The texture will change when thawed.

More Fresh & Flavorful Dressings & Salads

Tzatziki Sauce
Homemade Ranch Dressing Mix
Creamy Cilantro Dressing
Creamy Dill Cucumber Salad
Classic Macaroni Salad

Creamy Herb Yogurt Dressing is a simple, healthy, and flavorful condiment that can elevate your meals. With its pretty color, smooth texture, and bold herb flavor, it’s bound to become a staple in your meal rotation.

Give this easy salad dressing recipe a try and taste just how delicious (and easy) homemade salad dressing can be! Then come back and tell me how you liked it!

Print

Creamy Herb Yogurt Dressing

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

 

This vibrant, garden-fresh dressing is made with a Greek yogurt base and a generous amount of fresh herbs, no mayo needed! It's creamy, tangy, and delicious on salads, grain bowls, wraps, or as a dip.

Course: condiments

Cuisine: American

Keyword: creamy dip, dips, salad dressing

Servings: 22

Calories: 45 kcal

Author: Sandy Clifton

Ingredients

• 1 cup Plain Greek yogurt (whole milk or 2%)
• ½ cup Sour Cream (or use all yogurt)
• 1 Tablespoon Olive Oil
• 1 teaspoon Honey
• 2 Tablespoons Lemon Juice
• ½ teaspoon Lemon Zest
• 1 small Garlic Clove, minced or grated
• ½ cup Chopped Fresh Parsley
• 1 cup Chopped Mixed Fresh Herbs (see Notes)
• ½ teaspoon Kosher Salt, or to taste
• ½ teaspoon Freshly Ground Black Pepper

If Needed

• Water or Milk to Thin, 1–3 tablespoons as needed

Instructions

1. Add the Greek yogurt, sour cream, olive oil, honey, lemon juice, lemon zest, salt, pepper, and garlic to a food processor.

2. Add the parsley and mixed herbs. No need to chop them first.

3. Blend until smooth and creamy, scraping down the sides as needed.

4. Taste and adjust seasonings and/or herbs as desired. Process again if you do adjust.

5. If the dressing is too thick, blend in water or milk 1 tablespoon at a time until your desired consistency is reached.

6. Chill for at least 30 minutes before serving for best flavor.

Recipe Notes

Herbs

• You can really get creative here. Use any herbs you like (soft-leaf work best) to create a fresh tasting dressing.
• I use as many different types as I have on hand, or I purposely buy a variety to make this dressing recipe.
• I like to start with ½ cup parsley then add several or all of these: chives, dill, mint, basil, cilantro, and tarragon are my favorites.

 

 

 

Approx. Nutrition Information (per 2-tablespoon serving | yields ~2 ¾ cups): Calories: 45 | Total Fat: 3g | Saturated Fat: 1.5g | Cholesterol: 5mg | Sodium: 105mg | Carbohydrates: 2g | Fiber: 0g | Sugars: 1g | Protein: 2g