5-Minute Creamy Greek Yogurt Basil Dressing

Fresh basil and Greek yogurt make a bright, creamy dressing without mayonnaise. A measured amount of lemon and olive oil keeps it pourable rather than thick like dip.

Greek Yogurt Basil Dressing

• Prep: 5 minutes
• Blend: 30 seconds
• Yield: About 1 cup
• Serving: 2 tablespoons
• Equipment: Small blender

Ingredients

• 3/4 cup plain Greek yogurt
• 1 packed cup fresh basil leaves
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon cold water
• 1 small garlic clove
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

How to Make Basil Dressing

1. Clean: Wash hands, blender parts, basil, and lemon. Pat the basil completely dry with clean towels.
2. Load: Add yogurt, basil, oil, lemon juice, water, garlic, salt, and pepper to the blender.
3. Blend: Process for 20 seconds. Scrape down the sides, then blend for another 10 seconds until evenly green.



4. Adjust: Add cold water 1 teaspoon at a time only if the dressing is too thick to pour.
5. Chill: Transfer immediately to a clean covered jar and refrigerate for 20 minutes before serving.

Texture and Flavor Checklist

• Basil smells fresh, not fermented.
• Leaves are completely dry.
• No large garlic pieces remain.
• The dressing pours in a ribbon.
• The jar is covered and chilled.

Try our cottage cheese tzatziki, Greek yogurt tartar sauce, or lentil walnut salad.

Allergens and Safe Storage

This dressing contains milk. Review the FDA major-allergen guidance and check the yogurt label before serving anyone with a milk allergy.

Keep the dressing at 40°F or below. The USDA two-hour rule applies during serving, or 1 hour when the temperature exceeds 90°F.

• Refrigerate for up to 4 days.
• Stir before each serving.
• Use a clean spoon every time.
• Do not freeze; yogurt may separate.

Keep the Dressing Bright Green

Dry basil limits dilution, while prompt refrigeration slows discoloration. Some darkening is natural and does not require extra oil.

For a milder garlic flavor, use half a small clove. Do not add raw garlic beyond the measured amount before tasting the chilled dressing.

Ways to Use It

• Drizzle over tomato salad.
• Spoon onto grain bowls.
• Dress chilled pasta salad.
• Serve with roasted vegetables.

When dressing a salad, add half first and toss. Extra dressing is easier to add than remove, especially with tender greens.

Label the jar with the preparation date before refrigerating. Basil aroma fades before the dressing necessarily looks spoiled, so a clear date prevents uncertain storage decisions.

For a thinner grain-bowl sauce, stir water into the portion being served instead of the storage jar. This keeps the remaining batch at its tested concentration.

Frequently Asked Questions

Can I use dried basil?

No. Dried basil will not create the fresh green flavor or smooth texture intended here.

Why did it become watery?

Wet leaves or unmeasured water can thin it. Pat basil dry and add water only after blending.