Creamy Greek Yogurt Dressing

By Jennifer Segal, modestly adapted from Ana Sortun via Fine Cooking April/May 2015

Servings: About 1 cup, enough for 4-5 salads


2 tablespoons fresh lemon juice, from one lemon
1 tablespoon white wine vinegar, best quality such as Lucini
1-1/2 teaspoons sugar
1 teaspoon minced garlic, from about 2 cloves
1/2 cup plain whole milk Greek yogurt
1/3 cup extra virgin olive oil, best quality such as Lucini
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried dill


Combine all of the ingredients in a bowl and whisk to combine. Refrigerate until ready to serve. The dressing keeps well for 3-4 days.

Nutrition Information

Per serving (5 servings)
Calories: 128
Fat: 12g
Saturated fat: 1g
Carbohydrates: 3g
Sugar: 2g
Fiber: 0g
Protein: 2g
Sodium: 247mg
Cholesterol: 4mg