Creamy Poppyseed Dressing

5 from 1 vote

Is it just me or is poppyseed dressing the quintessential salad dressing of spring or summer? I've had so many variations over the years - both homemade and store bought- and I always come back to this recipe. Some of the classic recipes have a base of balsamic, but I've found this creamy variation with Greek yogurt to be so much more satisfying. Instead of adding in multiple spoonfuls of white sugar that tastes overly sweet and gritty like other recipes, we use maple syrup that is adds a subtle sweetness and depth. This recipe is easily adjustable to your flavor preferences and I'll give you specific tips on how to make it your own.

Prep Time5

Course: Condiment

Servings: (2 tbsp servings) - Recipe creates ~1 cup of dressing

Calories: 89kcal

Author: Allie Petersen

Ingredients

1/2 cup unsweetened plain Greek Yogurt I used a dairy-free version from Forager* see below
1/4 cup high quality olive oil
2-3 tbsp maple syrup see notes*
2 tbsp apple cider vinegar
1 tbsp poppyseeds
1/2 tbsp dijon mustard add more to taste
1/4 tsp garlic powder
1/4 tsp fine salt

Instructions

Combine all ingredients together and mix until well-combined. Taste your dressing - you may want to add more sweetener or acidity based on your preference. I prefer my dressing slightly sweeter and will use 3 or 4 tbsp of maple syrup.
This poppyseed dressing stores in the fridge for up to 10-14 days. Keep covered in a glass container. Shake before using.

Notes

Serve this creamy poppyseed dressing over my vibrant strawberry spinach salad!

Choice of Greek yogurt:

Based on your preference, you can use a dairy vs dairy-free option. I used a dairy-free Greek yogurt from Forager.
Greek yogurt can have a varied degree of bitterness and flavor. Therefore, you should adjust some of the acidity or sweetness to your preference.
- For example, I prefer a slightly sweeter dressing so will add 3-4 tbsp of maple syrup.

Nutrition