Garlic Yogurt Salad Dressing

Garlic yogurt salad dressing
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Ratings (16)
  • Total: 5 mins
  • Prep: 5 mins
  • Cook: 0 mins
  • Yield: About 1/2 cup (4 servings)
Nutritional Guidelines (per serving)
70 Calories
1g Fat
13g Carbs
3g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Garlic, lemon, and salt turn plain yogurt into a simple and delicious salad dressing. A bit creamy, obviously, but with a nice bright tang that lets you know it's salad dressing. Try it on heartier salad greens, like romaine, on chopped vegetable salads, or even as simple a dip for crudités.

It's tasty as is, of course, but if you like to experiment in the kitchen, this dressing is also a great base from which to create other dressings. The easiest thing to do is to stir in some freshly chopped herbs. Mint, chervil, and/or dill are my favorites here, but a tiny bit of rosemary or even some humble parsley are excellent choices, too.

Or, mix things up by adding spices. A bit of freshly ground cumin is particularly tasty (I've been known to also add just a dash of cayenne with it), but so too are curry powder or garam masala. Experiment with your favorites spices by mixing in 1/4 teaspoon to start, tasting, and adding from there (remember, you can always add more spice, but you can't take it out once it's in there!). 


  • 1/2 cup yogurt*
  • 1 to 2 teaspoons lemon juice
  • 1 to 2 cloves garlic
  • dash sea salt (to taste)
  • Optional: dash black pepper (to taste)

Steps to Make It

  1. Combine the yogurt and the lemon juice and a small bowl and whisk together until completely smooth. Alternatively, you can put them in a pint-sized jar with a lid and shake them into smoothness (this is great if you don't plan to use the dressing right away, since it makes for easy storage).

  2. Peel and mince the garlic, sprinkling a bit of salt on it as you do so to help the mincing action. Add to the bowl or jar and whisk or shake, respectively, to combine with the lemony yogurt.

  3. Add salt to taste. Add pepper, in you like.

The dressing will store, covered and chilled, for several days. Note that if you do want to store it, you may want to pull back on how much garlic you add, since its flavor will intensify as it sits.

* I highly recommend using whole milk yogurt here and in similar recipes. Yes, there is more fat in it, but it's also easier to find whole milk yogurt without stabilizers, artificial thickeners, and other things that aren't yogurt. That said, as long as it's unsweetened yogurt, it will work, but non-fat yogurt will yield a more watery, less luscious dressing.