Creamy Herb Yogurt Dressing
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.
Servings: 22
Equipment
- Food Processor
- Rubber Spatula
- Mason Jar or Other Container with Lid 3-cup size)
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
- Add the Greek yogurt, sour cream, olive oil, honey, lemon juice, lemon zest, salt, pepper, and garlic to a food processor.
- Add the parsley and mixed herbs. No need to chop them first.
- Blend until smooth and creamy, scraping down the sides as needed.
- Taste and adjust seasonings and/or herbs as desired. Process again if you do adjust.
- If the dressing is too thick, blend in water or milk 1 tablespoon at a time until your desired consistency is reached.
- Chill for at least 30 minutes before serving for best flavor.
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.
Nutrition
Calories: 45kcal
