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This Greek yogurt sauce is one that is so versatile you can throw it on salads, eat with grilled shrimp, toss with pasta, or even use it to marinade chicken. It’s zesty, tangy and so flavorful!
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Ingredients You’ll Need
- Greek yogurt: It makes the sauce tangy and fresh without using heavy cream. I recommend 2% Greek yogurt which has more fat and moisture and won’t separate after mixing.
- Dill powder: Just a pinch is enough to add some really delicious flavor. I also like to use fresh dill for serving, but this is completely option. You could also swap the dill for cilantro or parsley for a different flavor.
- Lemon juice: For more tanginess
- Olive oil: To emulsify the sauce and avoid it breaking after storage.
- Salt: For flavoring the sauce. Feel free to add in other spices and black pepper.
How to Make Greek Yogurt Sauce
My Best Greek Yogurt Sauce Tips
- Add some heat. I recommend adding some jalapeño peppers to the sauce if you want to make it more spicy. You can also add crushed pepper flakes.
- Taste the sauce before serving. You can add in an extra bit of salt or lime juice to get it just how you like.
- Make a bright green dipping sauce!: If you’d like a more vibrant yogurt sauce, add everything to a blender or food processor with a handful of fresh herbs. The original recipe used cilantro, which turned into a wonderful green color. You could also mix and match the herbs, such as dill, cilantro, or parsley.
What to Serve
Recipe Help & FAQs
Store the sauce in an airtight container or sealable jar and it will keep well for up to 5 days in the fridge.
You can easily make this sauce dairy-free by using a plant based yogurt. Soy, cashew and vegan Greek-style yogurt all work really well and result in a creamy dressing.
This sauce can be used as a dip, a dressing or as a marinade! It’s great served with sliced veggies and chips for an easy appetizer, or used as a marinade for chicken breasts before oven baking or grilling. It’s an easy way to liven up everyday salads, so be sure to make a double batch!
More Sauce Recipes:
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This Greek Yogurt Sauce recipe was originally published on September 18, 2020 and has an updated recipe that simplified it to use dried dill instead of fresh cilantro. This post now includes new photography and step-by-step images to help make the recipe. If you loved the original Cilantro Yogurt Sauce and it’s bright green color, you can still find it in the Recipe Card Notes section below!
Greek Yogurt Sauce
Ingredients
Instructions
- In a medium bowl, stir together the yogurt, olive oil, lemon juice, garlic, and salt.
- Stir in the water. If the sauce is too thick, add more water, 1 tablespoon at a time, to thin it to your desired consistency. Season to taste and garnish with fresh dill.
- Store the sauce for up to 5 days in an airtight container in the fridge.
Notes
1 cup 2% Greek yogurt
1 garlic clove peeled
1 tablespoon lime juice
½ teaspoon Kosher salt
½ teaspoon cumin
2 tablespoons extra virgin olive oil
Instructions
Add the cilantro in the bowl of a food processor and pulse to roughly chop the cilantro. Add the Greek yogurt, garlic, lime juice, salt and cumin and blend until well combined and smooth.
While the food processor is running, slowly pour in the olive oil and allow it to emulsify the sauce, scraping down the sides of the food processor as necessary.
Serve with veggies, salad, chicken or shrimp.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
It was great! Thanks!
Yay, glad you liked it!