Fresh, tangy, and herb-packed—this creamy Dill Yogurt Salad Dressing is a staple in my fridge all summer long. Made with plain Greek yogurt, fresh dill, and a hint of garlic and lemon, it’s the perfect lighter alternative to traditional creamy dressings.

Try it drizzled over my Creamy Chickpea Salad for a cool, protein-packed lunch, or use it as a dip or wrap spread to brighten up any meal.

Why You’ll Love This Dressing

Greek yogurt base = creamy texture with a protein boost
Fresh dill + garlic = bold flavor without being overwhelming
Easy to make = just one bowl or a quick pulse with an immersion blender
Versatile = use as a dressing, dip, or sandwich spread

Ingredient Notes

Greek yogurt: Whole milk yogurt makes it extra creamy and satisfying, while nonfat keeps it lighter—use whichever fits your preference.
Fresh dill: For the most vibrant flavor, use fresh dill, but dried works well too (just use half the amount).
Lemon juice or vinegar: Adds brightness and balance.
Garlic & Dijon mustard: Give the dressing a little zip and depth.
Olive oil: Helps smooth out the texture.
Onion powder: Rounds out the savory flavor.
Water: Optional, for thinning the consistency depending on how you plan to use it.

Add-ins: Try fresh parsley, mint, cilantro, or basil for your own herby twist!

Tips for this Dill Yogurt Dressing

Whole milk yogurt is creamier (which I love), or go with low fat for fewer calories
If you have an immersion blender, throw the ingredients in and pulse. Add 1-2 tbsp of water to thin if needed.
Fresh or dried dill work here
Add other herbs: parsley, cilantro, mint, basil

How to use this dressing

As a salad dressing on leafy greens, grain bowls, or chickpea salad
As a dip for veggies, roasted potatoes, or pita chips
Spread on wraps or sandwiches in place of mayo
Thinned out and used as a marinade for chicken or tofu

More Dressings

Dill Yogurt Salad Dressing

Fresh, tangy, and herb-packed—this creamy Dill Yogurt Salad Dressing is a staple in my fridge all summer long. Made with plain Greek yogurt, fresh dill, and a hint of garlic and lemon, it’s the perfect lighter alternative to traditional creamy dressings.

Print Pin Rate

Course: dip, dressing

Cuisine: American

Prep Time: 5

Total Time: 20

Servings: servings

Calories: 60kcal

Author: Caroline Thomason

Equipment

Measuring cups and spoons
Bowl
Mixing spoon or whisk

Ingredients

¾ cup plain Greek yogurt whole milk for creamier, nonfat for lighter
2 tbsp olive oil
2 tbsp fresh dill finely chopped (or 1 tbsp dried dill)
1 tbsp lemon juice or white wine vinegar
1-2 small cloves garlic finely grated or minced
1 tsp Dijon mustard
½ tsp onion powder
Salt and black pepper to taste
1 –2 tbsp water to thin if desired

Instructions

In a small bowl or jar, whisk together yogurt, olive oil, lemon juice, garlic, and mustard until smooth.
Stir in chopped dill, onion powder, salt, and pepper.
Taste and adjust seasoning. Add a splash of water for a thinner consistency if using as a pourable dressing.
Store in the fridge for up to 5 days in an airtight container.

Nutrition