Poppy Seed Dressing (Creamy, Sweet, Tangy!)

Poppy Seed Dressing dipped from jar with spoon.

Poppy Seed Dressing (Creamy, Sweet, Tangy!)

Poppy Seed Dressing is easy to make from scratch with Greek yogurt instead of mayo and it turns out sweet and slightly tangy, perfect for green salads, coleslaw, drizzled over fresh tomatoes, or even as a marinade!

Course Salad

Cuisine American

Prep Time 5

Total Time 5

Servings (heaping 2-tablespoon) servings

Calories 148kcal

Author Samantha Skaggs

Equipment

Mini Food Processor

Ingredients

½ cup avocado oil
¼ cup apple cider vinegar
3 tablespoons plain Greek yogurt
3 tablespoons sugar
½ teaspoon dry mustard powder
½ teaspoon salt
¼ teaspoon garlic powder
2 teaspoons poppy seeds

Instructions

In a blender or food processor, combine the avocado oil, vinegar, Greek yogurt, sugar, mustard powder, salt, and garlic powder. Blend/process for 15 to 20 seconds. Add the poppy seeds and pulse a few times until incorporated. (Alternatively, you may vigorously whisk the ingredients together in a bowl until smooth and creamy.)
Store leftovers in the refrigerator in an airtight container for up to 2 weeks. If the dressing separates, shake or whisk it before serving.

Video

Notes

You can use any neutral-flavored oil that you like. Just keep in mind that some oils (like olive oil) may thicken/solidify when chilled.
If your oil solidifies in the fridge, simply allow the Poppy Seed Dressing to come to room temperature before serving. You can speed this up by putting the jar of dressing in a bowl of warm water for a few minutes and then shaking well.
I use nonfat Greek yogurt, but low-fat or whole milk Greek yogurt will work as well. Alternatively, plain regular yogurt may be substituted for the Greek yogurt.
If you find the Poppy Seed Dressing to be too tangy, mixing in an additional tablespoon or two of Greek yogurt will mellow it out.
I like to store my poppy seeds (as well as sesame seeds and other seeds from my spice drawer) in the fridge or freezer to prevent them from going rancid.

Nutrition