Lemon Yogurt Dressing is drop-dead simple. It came to life from a little desperation and quite by accident, and has since become a favorite. See, I might be the only person in the world that doesn’t care for Ranch, but there are times I want a creamy, herby kind of buttermilky type of dressing to offset a simple salad, and nothing goes better with something crunchy or served with something spicy. This is my answer!
Lemon Yogurt Dressing
My Lemon Yogurt Dressing has become a substitute for Ranch, at least for me. I think it’s even better than plain ol’ Ranch. It’s creamy, bright, and just a little tangy with flavor for days. Unlike the Greek Yogurt Ranch Dressing, linked below, this Lemon Yogurt Dressing isn’t as “ranchy” and has a bit of a sophistication – and still has that satisfying creaminess.
About Lemon Yogurt Dressing:
The reason I turned to yogurt for a creamy base for this dressing is that I rarely have any buttermilk on hand, and if I do, I’ve bought it for a specific recipe – but I do usually have yogurt, large cartons of plain Greek yogurt to use in baking, cooking, subbing for sour cream, or to eat for breakfast.
Unless I’m Making Homemade Yogurt, which I sometimes do, I think the quality of those cartons vs. price makes them a bargain compared to individual-sized, flavored cartons, and you can’t beat the versatility.
You can count on a good Greek yogurt to bring plenty of that twang that you might get from buttermilk or sour cream. Once you add in the lemon for a bit of acidic zip and the touch of oil for smoothness and richness, you’ve got a pretty good base for a customized dressing.
All you need is an herb or two (and this is so versatile, you can use just about anything you like), a good amount of black pepper, and a bit of honey if you’d like some sweetness. Then just shake shake shake (hand it off to one of the kids if they need a “chore”) and it’s good to go.
We like it not just on salads but with crudites, too, and I’ve used this Lemon Yogurt Dressing in the Salmon & Peas Salad on my post, “What to do with that Canned Salmon Lurking in the Pantry.”
Spring Pea & Salmon Salad with Lemon Yogurt Dressing
Making Lemon Yogurt Dressing:
You really can use so many different herbs, fresh, dried, or a seasoning/herb mix. A little parsley or a few chives are great, and lacking that, thinly sliced green onions will do in a pinch. Sometimes I like to add a tiny pinch of cayenne pepper for brightness.
If you want to take this dressing in a different direction, add in a pinch or two of Basil and/or Oregano, an Italian Seasoning Blend, or a Greek Blend. Or maybe a bit of tarragon for a French touch.
Some Greek yogurts may be thicker than others, and if your dressing is too thick or just won’t come together, add water to it by the teaspoon until you reach your desired consistency. If you don’t have Greek yogurt, any plain yogurt will do. If you are curious as to what the difference is between standard and Greek yogurt, check out this post from My Fearless Kitchen.
Taste and adjust the seasoning to make sure it’s just right. I think this is pretty good right away, but like most dressings, it’s better after it sits for a bit and the flavors have a chance to blend. Give it a few minutes if that’s all you have, but an hour would be better.
It’s going to separate eventually and have to be reshaken. This isn’t a lot of dressing (you can increase the recipe as you wish), and it keeps well for several days.
Lemon Yogurt Dressing
If You like This Recipe, You Might Also Like:
Check out my main menu of Salad Dressings while you’re here.
- Old Fashioned Buttermilk Dressing: A simple down-home favorite.
The Old Fashioned Buttermilk Dressing
- Easy Greek Yogurt Ranch: Another favorite creamy dressing, and it’s packed with flavor!
Saving Money on Groceries:
What you pay for groceries depends not only on WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Use these sales not just for your holiday, but to stock up at a low for the coming weeks to months.
- Take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality; be selective.
The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.
Yogurt:
- Larger cartons will have best pricing. Better yogurts (plain, whole milk with live probiotics) can be found at a range of price points.
- Shop buyers’ clubs (fabulous deals) and discount stores; if available, ethnic markets will have a good selection.
- For price and freshness, it’s a real flex to Make Your Own Yogurt.
- Plain is versatile; use it for eating, cooking, and baking. It can often sub for sour cream. Pro tip: add fruit or jam flavor.
- Yogurt stays fresher stored upside down in the fridge and is good for weeks after the “Best Buy” date.
Saving Money on Lemons:
- Lemons are at their lowest from January through April. The juiciest will have thin skins. Weigh several in your hand; choose the heaviest.
- Avoid soft lemons and those with brownish spots. Examine any bags thoroughly. Avoid small lemons; even discounted, you’ll pay for mostly rind.
- To store, place in a loosely covered paper towel-lined container in the fridge.
- Expect about three tablespoons of juice. To get the most from your lemon, wash, then microwave 30 seconds and/or roll with pressure on the counter. Grate the rind and freeze excess in small ziplocs. Toss what’s left in a pitcher for “Spa Water.“
Fresh Herbs:
- It pays off to grow your own, even if your only recourse is to grow in pots. Bring in during the winter.
- A plant costs around the same as a bunch of herbs from the store; if it dies, just snip and dry the leaves.
Lemon Yogurt Dressing
A creamy, tangy dressing that’s easily customized.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1/2 cup 1x
- Category: Salads
- Cuisine: American
Ingredients
- 3 tablespoons Greek yogurt
- A good squeeze from half a lemon plus the zest
- 2 tablespoons olive oil
- a pinch or two of dried herbs or about 1/2 teaspoon fresh *see note
- Lots of black pepper, freshly ground, if possible, to taste
- Salt, a pinch, if desired.
- Honey or a bit of sugar, etc., if desired, to taste
- Water, to thin to desired consistency
Instructions
Add ingredients to a small jar and shake; may need to be stirred, as well. This dressing will settle and separate upon standing, just shake back together. If the yogurt is very thick, this may seem as if it doesn’t want to come together – just add a bit of water, a teaspoon at a time.
Best if allowed to sit about an hour before serving, but if you only have a few minutes, that will do as well.
Notes
- You really can use just about any kind of herbs you’d like. A little parsley or a few chives are great and lacking that, thinly sliced green onions will do. Sometimes I like to add a tiny pinch of cayenne pepper. If you want to take this dressing in a different direction, add in a pinch or two of Basil and/or Oregano, an Italian Seasoning Blend. Or a Greek Blend. Or maybe a bit of tarragon for a French touch.
