Greek Yogurt Sauce

Greek Yogurt Sauce

Tangy, cooling yogurt sauce brightened with lemon, garlic, and fresh herbs.

Total 30 min Makes 16 oz Calories 55/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This thick yogurt sauce blends strained Greek yogurt with garlic, lemon juice, and fresh dill or mint for a cooling, tangy condiment. It pairs well with grilled meats, falafel, roasted vegetables, or as a dip for pita, and comes together in minutes with no cooking required.

Ingredients

  • 2 cups Greek yogurt, plain
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice, fresh
  • 1 tablespoon olive oil, extra virgin
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh mint, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 cup cucumber, finely grated and drained

Method

  1. Place the grated cucumber in a fine mesh strainer or paper towel and press out as much liquid as possible.

  2. In a medium bowl, whisk together the Greek yogurt, minced garlic, lemon juice, and olive oil until smooth.

  3. Fold in the drained cucumber, chopped dill, and mint until evenly distributed.

  4. Season with salt and black pepper, then stir to combine.

  5. Cover and refrigerate for at least 20 minutes to let the flavors meld before serving.

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★ 3.6 (1)

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    Greek Yogurt Sauce

    This thick yogurt sauce blends strained Greek yogurt with garlic, lemon juice, and fresh dill or mint for a cooling, tangy condiment. It pairs well with grilled meats, falafel, roasted vegetables, or as a dip for pita, and comes together in minutes with no cooking required.

    30 min 16 oz 55 cal

    Ingredients

    • 2 cups Greek yogurt, plain
    • 2 cloves garlic, minced
    • 2 tablespoons lemon juice, fresh
    • 1 tablespoon olive oil, extra virgin
    • 2 tablespoons fresh dill, chopped
    • 1 tablespoon fresh mint, chopped
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground
    • 1/4 cup cucumber, finely grated and drained

    Method

    1. 1

      Place the grated cucumber in a fine mesh strainer or paper towel and press out as much liquid as possible.

    2. 2

      In a medium bowl, whisk together the Greek yogurt, minced garlic, lemon juice, and olive oil until smooth.

    3. 3

      Fold in the drained cucumber, chopped dill, and mint until evenly distributed.

    4. 4

      Season with salt and black pepper, then stir to combine.

    5. 5

      Cover and refrigerate for at least 20 minutes to let the flavors meld before serving.