This Lemon Greek Yogurt Dressing is a creamy, tangy, and versatile sauce perfect for salads, grain bowls, or as a zesty dip, ready in just five minutes!
Table of Contents
Jump to:
- Deliciously Creamy
- Simplicity is Key
- Labneh Inspired Recipe
- What is Labneh?
- Balancing the Sauce
- Mayonaise is not the Villiain
- The Rest of the Ingredients
- The Global Cuisine Story
- Dishes Develops Through Human History
- History On Your Plate
- Ingredients with Steps
- Culinary Glossary
- Instructions with Pictures
- Substitutions
- Variations
- Equipment
- Storage
- Cooking Tips
- Frequently Asked Questions
- Sauce Recipes
- Middle Eastern Recipes
- Serving Suggestions:
- 📖 Recipe
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- Have a Comment or Question?
Deliciously Creamy
You know those days when you stare into your fridge hoping a gourmet meal will materialize out of thin air? Yeah, me too. But sometimes, all it takes is one jar of this delicious sauce to transform sad greens into a five-star salad—or make you feel slightly better about eating veggies dipped straight from the jar (no judgment here).
Enter: Lemon Greek Yogurt Dressing. It’s creamy, tangy, and bright enough to wake you up and make your day. Plus, it’s ready in five minutes—no kitchen scientist required.
Simplicity is Key
Call it "Greek Yogurt Lemon Dressing," "Homemade Lemon Yogurt Dressing," or even "Creamy Lemon Greek Yogurt Dressing"; it’s a start to a quick, delicious meal. Spread it on sandwiches, drizzle it over grain bowls, or marinate some chicken in it if you're feeling bold.
This isn’t just a dressing; it’s your new universal condiment. So grab your whisk your pint-sized mason jar, and let’s make this ridiculously easy, endlessly versatile sauce that’ll have you wondering how you ever lived without it.
Labneh Inspired Recipe
When I first whipped up my Lemon Greek Yogurt Dressing, I was chasing the same creamy tang I fell in love with while eating Labneh Sauce alongside a plate of spicy zhug meatballs. If you’re not familiar, Labneh is a thick, strained yogurt cheese from the Levant region, particularly beloved in countries like Lebanon, Syria, and Jordan.
Looking for authentic Labneh recipes? Check out Homemade Labneh by Feel Good Foodie or Labneh Recipe by Food My Muse.
With roots tracing back thousands of years, Labneh has been a staple in Middle Eastern kitchens as both a spread and a sauce. Traditionally made by straining full-fat yogurt until it’s luxuriously thick, it’s often mixed with olive oil, lemon juice, garlic, and fresh herbs for extra zing.
What is Labneh?
Sound familiar? That’s because my Lemon Greek Yogurt Dressing shares Labneh’s creamy base and bright citrus notes. While Labneh is typically served as a dip with warm pita bread or as a side for grilled meats and vegetables, my dressing takes those same vibrant flavors and spins them into something pourable and versatile.
It’s like Labneh’s slightly more outgoing cousin—ready to drizzle over salads, marinate meats, or even double as a dipping sauce for your zhug meatballs. It’s proof that great flavors don’t need to stay in their culinary lane; they can swerve, merge, and create something entirely delicious.
Balancing the Sauce
Each ingredient in this Lemon Greek Yogurt Dressing plays a crucial role in creating a quick, flavorful sauce that feels both fresh and balanced. The Greek yogurt serves as the creamy, protein-rich base with a delightful tang that keeps the dressing light yet satisfying.
Mayonaise is not the Villiain
Mayonnaise steps in to add richness and smooth texture, ensuring the dressing coats every leaf of salad or bite of roasted veggies. Now, before you clutch your pearls at the mention of mayo—don’t! Mayo isn’t the villain it’s often made out to be, especially when you use it thoughtfully.
If you’d rather skip the store-bought stuff, you can make your own healthy homemade mayonnaise in just minutes. Simply whisk together one egg yolk, one teaspoon Dijon mustard, one tablespoon of lemon juice, and ½ cup olive oil—slowly drizzling in the oil while whisking until it emulsifies into a silky spread.
It’s fresh, preservative-free, and tastes way better than the jarred kind.
The Rest of the Ingredients
Back to the dressing—the lemon juice and zest add a bright, citrusy kick, balancing the creamy elements and cutting through richness. Parsley brings freshness and a peppery bite, while kosher salt and black pepper round out the flavors, enhancing every ingredient without overpowering.
Together, these simple ingredients create a dressing that’s not only quick to whip up but also elevates even the most basic salad into something crave-worthy. Don’t overthink it—just whisk, taste, and enjoy!
The Global Cuisine Story
Food is one of humanity’s oldest storytellers, quietly chronicling the history of trade routes, migrations, and the blending of cultures.
When I think about my Lemon Greek Yogurt Dressing, inspired by the traditional Labneh Sauce of Lebanon, I can’t help but imagine the bustling spice markets, caravan trails, and port cities that connected the Middle East, North Africa, East Africa, and the Mediterranean.
These regions have been a web of cultural exchange for thousands of years—traders bringing olive oil from the Mediterranean, yogurt-making traditions spreading across the Levant, and spices traveling from Africa and Asia to kitchens far and wide.
Labneh itself, thick and creamy, holds within it the essence of Lebanese tradition, but its flavors have rippled outward, evolving as they moved across borders and into homes like mine.
Looking for authentic Lebanese recipes? Check out Maureen Abood and Feel Good Foodie.
Dishes Develops Through Human History
I often wish I could go back in time, stand in those markets, and watch these exchanges happen in real-time. Imagine the conversations between farmers, traders, and cooks—people tasting something unfamiliar, asking, "How do you make this?" and then carrying that knowledge home in their minds and baskets.
But history isn’t just vibrant markets and friendly handshakes. I know—we all know—that not every interaction was positive. Conquests, colonization, and displacement often carried these culinary traditions across borders just as much as curiosity and hospitality did.
Yet, even in those darker moments, something remained: recipes, flavors, and techniques that transcended their origins and planted themselves into new soils.
History On Your Plate
When we taste something as simple as this lemon Greek yogurt dressing or its ancestor, Labneh sauce, we taste the millennia of human connection. If you look closely at what you eat, you’ll see history on your plate. You’ll see people interacting, influencing, and creating something lasting in their own ways.
Food doesn’t lie—it carries our beautiful and complicated stories. And here we are, still sharing, tasting, and learning from those stories with spoonfuls.
More Recipes with Greek Yogurt
- Calabrian Lemon Yogurt Baked Chicken Thighs with Vegetables
- Spicy Greek Chicken Meatball Rice Bowl
- Roasted Calabrian Pepper Spatchcocked Chicken & Vegetables
Suggested Recipes for this Dressing!
Ingredients with Steps
To make your Lemon Greek Yogurt Dressing, simply whisk together Greek yogurt, mayonnaise, lemon juice, and lemon zest in a medium mixing bowl until smooth. Stir in the chopped parsley, kosher salt, and black pepper, adjusting the seasoning to taste.
Once everything is well combined, transfer the dressing to a pint-sized mason jar, seal it tightly, and store it in the refrigerator for up to 1 week. Give it a good shake before each use, and enjoy it on salads, grain bowls, or as a creamy dip!
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe.
- Greek Yogurt: Thick, creamy yogurt strained to remove whey, offering a tangy flavor and high protein content. Adds creaminess without excess fat.
- Mayonnaise: A creamy condiment made from oil, egg yolks, lemon juice or vinegar, and seasonings. Provides richness and a silky texture.
- Lemon Zest: The thin, outermost layer of a lemon peel, rich in natural oils and bright citrus flavor. Use a microplane grater for best results.
- Lemon Juice: Liquid from fresh lemons, adding tartness and balancing creamy ingredients. Fresh juice is preferred over bottled.
- Flat-Leaf Parsley: A leafy herb with a slightly peppery, fresh taste. Adds brightness to dressings. Curly parsley can be used as a substitute.
Techniques
- Emulsify: The process of blending liquids that don’t mix well (like yogurt and lemon juice) into a smooth, uniform texture. Using a hand blender or a food processor helps with this process.
- Dressing: A sauce used to flavor salads or complement dishes. This dressing balances creaminess, tang, and freshness.
Equipment
- Mason Jar: A glass jar with a screw-top lid, perfect for storing homemade dressings. Airtight and easy to shake before serving.
Image: 16-ounce Ball Mason Jars. Click to see the product on Amazon.
See the creamy Greek yogurt dressing recipe card for quantities below.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide. You have guides for both the food processor and mixing bowl.
Using a Food Processor
In a food processor, add the cold Greek yogurt.
Add the freshly squeezed lemon juice. Lemon juice is the main flavor of this Greek yogurt dressing.
Add the lemon zest, and the oil in the lemon zest gives this dish a boost of citrusy flavor without adding more acidity.
Add the parsley leaves to the chopper, which will be chopped and blended to incorporate them into the dressing.
Blend the ingredients into a smooth consistency.
Check the dressing's consistency to make what you would like to use it for. This dressing can be used for dipping sauce, too!
Mixing Bowl & Whisk
You can also make this recipe in a mixing bowl and whisk; just chop the parsley beforehand.
In a medium mixing bowl, whisk together 1 cup Greek yogurt, ½ cup low-fat mayonnaise, and the juice and zest of 1 lemon until smooth and creamy.
Stir in ¾ cup chopped flat-leaf parsley, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper until evenly combined.
Stir in ¾ cup chopped flat-leaf parsley, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper until evenly combined.
Mix everything thoroughly using a whisk or spatula until the dressing is smooth and well blended.
Taste the dressing and adjust the salt or lemon juice as needed to balance the flavors.
Substitutions
Dairy-Free
- Greek Yogurt - Try coconut yogurt for a creamy, dairy-free alternative with a subtle coconut flavor. Or use an almond yogurt for a mild and slightly nutty, perfect for dressings.
Gluten-Free
- Good news! This Lemon Greek Yogurt Dressing is naturally gluten-free. Just double-check your mayo and yogurt labels to ensure they’re certified gluten-free.
Vegetarian
- This Lemon Greek Yogurt Dressing is already vegetarian-friendly! Just drizzle it over roasted vegetables, use it as a creamy dip for veggie platters, or toss it with chickpeas for a protein-packed salad.
- Vegan - Try vegan mayonnaise to use for a plant-based recipe.
Convenience
- Greek Yogurt - Use sour cream since both are creamy and tangy, though sour cream is slightly richer. Just use a 1:1 swap. Or try using regular plain yogurt. They both have similar tanginess but are thinner in texture. I suggest straining regular yogurt through a cheesecloth for a thicker consistency.
- Low-Fat Mayonnaise - Substitute with regular mayonnaise since most pantries have classic mayo on hand. Just use a 1:1 swap. Or try olive oil, which adds richness without the creaminess. Do this by starting with 2 tablespoons and adjusting to taste.
- Fresh Lemon Juice - Try bottled lemon juice (but as a last resort due to its distinct taste). While fresh is best, bottled lemon juice works in a pinch. Use 2 tablespoons bottled lemon juice per 1 fresh lemon.
- If you’re out of fresh lemon juice, you can substitute with 1 tablespoon of white wine vinegar or apple cider vinegar per lemon or add a splash of bottled lemon juice for a similar tangy kick. And as a last resort but still a delicious choice, some red wine vinegar.
- Lemon Zest - Use lemon extract or extra lemon juice (little by little). If fresh lemons are unavailable, lemon extract can add brightness. Use ¼ teaspoon lemon extract per teaspoon of zest.
- Flat-Leaf Parsley - Try dried parsley; you might find it in your pantry since many kitchens keep dried herbs as backups. Just use 1 tablespoon dried parsley for every 3 tablespoons fresh. Or experiment with cilantro or basil. Both add freshness and can replace parsley flavor-wise. Use a 1:1 swap.
Change Heat Level - If you love spicy food, add some cayenne pepper, red pepper flakes, and even zhug or harissa.. Modify the homemade dressing recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
Here are some quick flavor-boost tips for a healthy salad dressing.
- Garlic Lover’s Twist - Add one small garlic clove, finely minced or grated, for a bold kick.
- Herb Variations - Swap or combine parsley with other fresh herbs like:
- Dill - For a tangy, fresh flavor, it is perfect with fish dishes.
- Basil - Adds a sweet, aromatic note to balance the lemon.
- Cilantro - Introduces a bright, slightly citrusy flavor.
- Spicy Kick - Add a pinch of red pepper flakes for a touch of heat.
- Creamier Texture - Stir in an extra tablespoon of olive oil for added richness.
Equipment
- Mixing Bowl - A mixing bowl is used to combine the Greek yogurt, mayonnaise, lemon juice, zest, parsley, salt, and pepper. It provides enough space for thorough mixing without spills. If you don’t have a mixing bowl, use a large measuring cup or any deep, wide dish.
- Whisk - The whisk ensures all the ingredients emulsify properly, creating a smooth, creamy texture without any clumps. Or a fork can be used for smaller batches or a spoon for gentle stirring, though it won’t be as effective at emulsifying.
- Microplane or Zester - This tool grates the outer layer of the lemon peel (zest) finely, adding a burst of citrus flavor without the bitter pith. As an alternative, you can use the fine side of a box grater or carefully peel the lemon with a vegetable peeler and finely chop the peel with a knife. Learn more about zesting.
- Citrus Juicer or Reamer - Extract fresh juice from the lemon efficiently while catching seeds. Or simply squeeze the lemon by hand over your other hand or a fine mesh strainer to catch seeds.
- Pint-Sized Mason Jar (or Airtight Container) - Stores the finished Lemon Greek Yogurt Dressing securely and makes it easy to shake before serving. But any airtight container or clean glass jar with a tight-fitting lid will work.
- Spoon or Spatula - Used to scrape every last bit of dressing from the bowl into the mason jar, or a butter knife can also do the job in a pinch.
- Hand Blender (Alternative) - If you’re feeling fancy and want an extra-smooth texture, use a hand blender (immersion blender) or a mini food processor instead of a whisk. It’ll emulsify the dressing perfectly in seconds!
Kitchen Must Haves - Find other tools I use here.
My Rating: ⭐⭐⭐⭐⭐
Purchased: Back in 2003ish?
My Review: This Microplane has been and still is my favorite over the past decade! My replacement was once when someone came to borrow it in the kitchen and left it next to an open flame! And it scorched the metal. It worked great, but I was young and concerned about aesthetics. Go figure! This was a professional kitchen staple. You can use it to enhance the citrus flavor and presentation of foods, from pureed soups to beautiful French custards, just like my Spicy Green Kale Lentil Soup, which has a delicious lemon broth. It’s the original, and it’s my must-have go-to item. Learn more about zesting.
Storage
- Refrigerator - Store the dressing in a pint-sized mason jar or airtight container.
- Shelf Life: Best used within 5–7 days for optimal freshness.
- Shake Before Use: The dressing may separate slightly in the fridge; give it a good shake or stir before serving.
- Avoid Freezing: Freezing can affect the texture, so it’s best to keep fresh in the fridge.
Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.
Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.
Cooking Tips
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab.
For a Smooth Texture
When making Lemon Greek Yogurt Dressing, the key to achieving a smooth, creamy texture is all in the mixing. Start by whisking the Greek yogurt and mayonnaise together first until fully combined—this creates a solid, creamy base. Next, slowly add the lemon juice while whisking continuously to prevent any curdling or separation.
Finally, stir in the parsley, zest, and seasonings. If you notice the dressing is too thick, add a teaspoon of water or olive oil at a time until it reaches your desired consistency.
Chef Tip: Always taste and adjust salt and pepper at the end, as flavors tend to mellow out once everything is mixed. Now grab that mason jar, pour it in, and give it a good shake before serving!
Frequently Asked Questions
Here, you will find a list of common questions that I have answered. If you have questions, please write them in the comment section below.
Absolutely! This dressing actually tastes even better after a few hours in the fridge because the flavors have time to meld together. Store it in an airtight container or mason jar in the refrigerator, and give it a good shake or stir before serving. It stays fresh for up to 5–7 days.
If your dressing feels a little too thick, simply stir in 1 teaspoon of water, olive oil, or lemon juice at a time until you reach your desired consistency. Be careful not to add too much at once—you can always add more, but you can’t take it out!
Yes! The tanginess from the lemon juice and creaminess from the yogurt make it an excellent marinade for chicken, fish, or shrimp. Let your protein marinate for 30 minutes to 2 hours before cooking for the best flavor.
This dressing is a healthier alternative to many store-bought dressings because it uses nonfat Greek yogurt and low-fat mayonnaise. It’s high in protein, lower in fat, and free from preservatives. You can make it even lighter by swapping mayonnaise for extra Greek yogurt or olive oil.
Freezing is not recommended for this dressing. Dairy-based dressings like this one can separate and become grainy when thawed. It’s best enjoyed fresh or refrigerated for up to a week.
Sauce Recipes
Looking for other sauce recipes like this? Try these:
- Habanero Tamarind Glaze | Sweet, Spicy, and Tangy
- Creole Tomato Sauce Recipe | Easy Spicy Haitian-Inspired
- How to Make Easy Béchamel Sauce | With Garlic and Onion
- Homemade Easy Spicy Basil Pesto
Middle Eastern Recipes
Looking for other Middle Eastern-inspired recipes like this? Try these:
- Marinated Sumac Onion | Easy and Quick
- Easy 15-Minute Marinade for Beef Kabobs
- Easy Spicy Turmeric Calabrian Chili Pepper Wet Rub
- Spicy Greek Chicken Meatball Rice Bowl
Serving Suggestions:
- Salads - Drizzle over a classic garden salad, traditional Greek salad, or a quinoa and veggie bowl. Just get creative and add it to your favorite salads.
- I love adding it to my rice bowls with a cucumber, tomato, and feta cheese salad.
- Grain Bowl - Use it as a sauce for rice, farro, or couscous bowls topped with grilled chicken or roasted veggies.
- Wraps & Sandwiches - Spread on wraps, pita pockets, or sandwiches for a creamy, tangy flavor boost.
- Marinade - Use as a marinade for chicken, shrimp, or fish before grilling or baking.
- Dip - Serve with fresh veggie sticks, pita chips, or crispy roasted potatoes.
- Taco Topper - Add a dollop to fish tacos or veggie tacos for a zesty finish.
📖 Recipe
Lemon Greek Yogurt Dressing
Ingredients
- 1 cup nonfat plain Greek Yogurt
- ½ cup low-fat mayonnaise
- 1 large lemon juiced and zested
- ¾ cup flat-leaf parsley leaves
- 1 teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
Equipment
- Mixing Bowl if mixing by hand
- Whisk if mixing by hand
- Hand Blender Alternative
- Food Processor Alternative
Instructions
- In a medium mixing bowl or food processor, combine the Greek yogurt, mayonnaise, lemon juice, and lemon zest.
- Chop the fresh parsley leaves and stir in the chopped parsley, kosher salt, and black pepper. Mix until smooth and well combined. Note: If using a blender just add the leaves in and blend.
- Taste and adjust seasoning if needed.
- Transfer the dressing to a pint-sized mason jar.
- Seal tightly and store in the refrigerator for up to 1 week.
Nutrition
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Chef Maika Frederic
Personal Chef and Educator
Chef Maika is a Haitian-American personal chef, food blogger, and culinary expert passionate about bold flavors and approachable recipes. Owner of Growth Culinary and with years of experience in top kitchens, she shares diverse, flavorful meals and time-saving tips to inspire home cooks.
Read More About Just Maika Cooking
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