Mediterranean-inspired · Easy
Lemon-herb yogurt dressing
A thick, tangy dressing of plain nonfat yogurt, finely chopped lemon flesh and juice, dried oregano, dried basil and garlic powder. Spoon it over salads and grain bowls or use it as a cool dip.
- Prep
- 10 minutes
- Total time
- 30 minutes
- Portions
- 8
Estimated nutrition
| Nutrient | Per portion | Whole batch |
|---|---|---|
| Calories | 19 kcal | 156 kcal |
| Protein | 1.8 g | 14.8 g |
| Carbs | 3.1 g | 24.4 g |
| Fiber | 0.3 g | 2.1 g |
| Sugars | 2.4 g | 19.5 g |
| Added sugars | 0 g | 0 g |
| Fat | <0.1 g | 0.6 g |
| Saturated fat | <0.1 g | 0.3 g |
| Sodium | 23 mg | 188 mg |
| Cholesterol | <1 mg | 5 mg |
How these estimates work
Per portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.
Estimate includes all yogurt, lemon flesh and juice, dried oregano, dried basil and garlic powder, divided into eight portions. Sugars are natural milk and lemon sugars; no sweetener or salt is added. Sodium comes mainly from the yogurt. A dressing component, not a meal.
USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.
Ingredients, sources & assumptions
All listed edible food and oil are counted as eaten. Cooking losses and final cooked weight are not measured. Some ingredients use a stated reference food or a proxy for a missing nutrient. No personalized dietary advice.
Yogurt, plain, skim milk · 240 g in the original batch
USDA food referenceLemons, raw, without peel · 40 g in the original batch
USDA food referenceSpices, oregano, dried · 1 g in the original batch
USDA food referenceSpices, basil, dried · 1 g in the original batch
USDA food referenceSpices, garlic powder · 1.5 g in the original batch
USDA food referenceCalculation version 2. Source records and method are documented in our nutrition guide.
Nutrition guidancePer portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.
Estimate includes all yogurt, lemon flesh and juice, dried oregano, dried basil and garlic powder, divided into eight portions. Sugars are natural milk and lemon sugars; no sweetener or salt is added. Sodium comes mainly from the yogurt. A dressing component, not a meal.
USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.
Let’s make it
Steps at a glance 4 steps
Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.
Equipment
Kitchen scale that reads to 0.1 g · Cutting board and sharp knife · Mixing bowl and whisk · Small blender (optional, for a smoother texture) · Covered container · Refrigerator
- 1
Prepare the lemon
Wash hands, the lemon, cutting board and knife. Cut away the lemon peel and all white pith, remove the seeds, then chop the flesh very finely, scraping the juice from the board into a mixing bowl. Weigh 40 g lemon flesh with its juice.
- 2
Crumble the seasonings
Rub 1 g dried oregano and 1 g dried basil between your fingertips over the bowl to crumble them, then add 1.5 g garlic powder.
- 3
Whisk and rest
Add 240 g cold plain yogurt and whisk until smooth, with fine flecks of lemon pulp and herbs. For a silkier dressing, blend briefly. Cover and chill 15 minutes so the dried herbs soften and the garlic flavor spreads.
- 4
Serve and store
Stir before serving. Spoon over salads, grain bowls or cooked vegetables, or serve as a dip. Keep covered at 40°F / 4°C or colder, return it to the refrigerator within 2 hours of setting it out, and use within 3 days.
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Make it work for you
For kids & different preferences
Smooth and thick with tiny herb and lemon flecks; noticeably tangy. Children can crumble the herbs and whisk with supervision. Offer as a dip for foods whose texture the child already manages. Contains milk; check allergies and individual needs. Not age-specific feeding guidance and not suitable for everyone.
Storage & packed lunches
Refrigerate covered at 40°F / 4°C or colder within 2 hours of making or serving (within 1 hour above 90°F / 32°C) and use within 3 days. Use a clean spoon each time. This is not a canning recipe.
Freezing & reheating
Not recommended; frozen yogurt dressing separates and turns grainy.
Serve cold; do not heat.
If something looks different
If it is thinner than expected, the yogurt may be a looser style; chill it longer or use it as a pourable dressing. If it tastes harsh, let it rest the full 15 minutes so the garlic powder mellows.
Something wrong with an ingredient or instruction? Tell us
Updated 2026-10-29
Bethany’s Kitchen · /recipes/lemon-herb-yogurt-dressing · Original instructions and generated food illustration. General culinary practice informed the combination; no third-party prose or photograph copied. Not physically kitchen-tested or human-reviewed.