Easy Garlic Yoghurt Dressing
for Low-Energy Meals
Rich, tangy, and with an irresistible garlic profile, this garlic yoghurt dressing is incredibly easy to make and will last for up to a week in the fridge.
Vegetarian/Vegan | GF | Nut-free | No rice
This thick, creamy garlic dressing is naturally gluten-free, and easy to adapt for vegan diets. It’s the perfect companion to a summery salad, or oven-roasted vegetables.
Why You’ll Love this Garlic Yoghurt Dressing
I may be biased, but this garlic yoghurt dressing is totally out of this world. It’s:
- No-cook
- Made with minimal equipment
- Ready in minutes
- Keeps well in the fridge for up to a week
- Endlessly versatile and adaptable
- Uses common pantry staples
Spoonie Notes
Here’s what makes this homemade garlic dressing perfect for Spoonies:
- Requires almost zero effort
- Lactose-free if made with vegan yoghurt
- Egg-free if you use vegan mayo
- Allergic to mustard? Choose a mustard-free mayonnaise
- No energy to roast your garlic? Use garlic paste, garlic purée, or powder instead.
Garlic Yoghurt Dressing Ingredients
This recipe uses mainly standard pantry ingredients: (vegan) Greek yoghurt, mayonnaise, garlic, salt, and dried herbs.
Substitution notes
This creamy garlic dressing recipe includes citric acid and xanthan gum. If you don’t have these in your pantry, you can simply use lemon juice instead of citric acid, and completely omit xanthan gum.
I’m using Remia Like!Mayo, which is 100% vegan and mustard-free, and readily available in the Netherlands. If this product isn’t available where you live, you can use any other mayonnaise that suits your dietary needs.
How To Make This Garlic Yoghurt Dressing
Creamy Garlic Yoghurt Dressing
Equipment
- Small bowl
- Stick blender or mini food processor
- Measuring spoons
- Airtight jar
Ingredients
- 150 ml full-fat (vegan) Greek yoghurt
- 100 ml vegan mayonnaise
- ⅛ tsp citric acid adjust to taste
- 4 cloves microwaved or roasted garlic or more to taste
- ½ tsp salt
- ⅛ tsp xanthan gum
- dried herbs to taste parsley and chives are my go-to combination
- a small splash of lemon juice for aroma optional
Instructions
- Add all ingredients except dried herbs to a bowl and blend until smooth.
- Add dry herbs and mix with a fork or spoon.
- Use immediately or transfer the dressing into an airtight container and chill in the fridge for a few hours to allow the flavours to meld fully.
Notes
Garlic Yoghurt Sauce Variations
- Mint and dill: fantastic with potatoes, cucumbers, and grilled vegetables.
- Mint and parsley: perfect for falafel, roasted courgettes, or salads.
- Smoked paprika and black pepper: as a dressing or dip for grilled vegetables.
- Finely grated and well-drained cucumber: for a quick tzatziki.
- Fresh coriander and a little cumin: pairs well with chickpea-based dishes.
Tip:
If you like leafy salads, reducing the mayonnaise slightly (to 80–90 g) and replacing the difference with water or unsweetened plant milk will result in a dressing that’s light and thin enough to just coat the leaves.
Looking for another homemade condiment to quickly jazz up your meals? Try my avocado mayonnaise for an even creamier dressing, which can also be used as a dip or sandwich spread.
Serving Suggestions
There are many ways to serve this Greek yoghurt dressing. Here are some of my favourites.
- Serve as a condiment with roasted potatoes or sheet-pan vegetables
- Drizzle over falafel
- Use instead of mayonnaise on sandwiches and wraps
- Serve alongside burgers or grilled vegetables
- As a dip with crisps, bread sticks, cucumber sticks, and cherry tomatoes
How To Store?
Refrigerator: Store covered in the fridge for 5 to 7 days. Garlic yoghurt dressing actually tastes even better after being chilled for a few hours or overnight, as the flavours will have fully melded.
Freezing: This homemade garlic dressing is not suitable for freezing.
Allergy Information
Free from: Gluten-free, Nuts, Sesame
Can be made: Dairy-free, Egg-free, Soy-free, Mustard-free, Vegan
Important: Always check labels for cross-contamination risks
Disclaimer
I’m not a dietitian; this recipe and any nutritional or allergy-related notes are based on personal experience and should not replace professional advice.
If you like this recipe, you might also enjoy this Easy Vegan Potato Salad Using Fridge Leftovers, or my Easy Homemade Hummus Recipe.
Frequently Asked Questions
Absolutely. I often use regular full-fat yoghurt instead of Greek yoghurt for this garlic yoghurt dressing. However, I don’t recommend using low fat or fat free yoghurt.
Certainly. I typically only use citric acid, because it’s just easier. However, if you don’t have citric acid, lemon juice will add a fresh, citrusy note to your creamy garlic dressing.
No. I use it to improve the dressing’s texture and stability, but if you don’t want to use xanthan gum, it won’t hurt to just leave it out.
Definitely. In fact, preparing it a few hours or even a day before use will allow the flavours to meld, and give your garlicky yoghurt dressing a richer taste.
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