Low FODMAP Creamy Greek Oregano Dressing
Bright, herby, and genuinely creamy, this Greek-inspired dressing is the kind of thing you'll want to drizzle on everything from grain bowls to grilled chicken. The combination of dried oregano and thyme gives it that unmistakable Mediterranean backbone, while fresh lemon juice keeps it lively and light. One of the trickiest parts of following a low-FODMAP approach is finding dressings that deliver real depth without relying on garlic or onion — this one solves that problem beautifully by using garlic-infused oil, which carries all the savory flavor with none of the fructan load. Swapping in lactose-free yogurt keeps the creamy base gentle on digestion while still giving you that thick, tangy texture you'd expect from a proper Greek-style dressing. It comes together in one bowl with just a whisk, and the whole thing takes only minutes to make. The recipe yields eight servings, so you can keep a jar in the fridge for up to five days and have a gut-friendly dressing ready to go all week long.
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Learn more →Ingredients
8 servings
- ½ cup plain yogurt
- 3 tbsp garlic-infused oil
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp dijon mustard
- 1 ½ tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- 1–2 tbsp water, to thin (optional)
Instructions
- 1
Add the yogurt, garlic-infused oil, olive oil, lemon juice, and Dijon mustard to a small bowl or jar and whisk until smooth and fully combined.
- 2
Add the dried oregano, dried thyme, salt, and black pepper, then whisk again until the herbs are evenly distributed throughout the dressing.
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