Greek Yogurt Sauce

5 from 143 votes

Easy Greek Yogurt Sauce made with simple ingredients, including lemon, garlic, and dill.

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Creamy Greek yogurt dipping sauce in a small bowl garnished with fresh dill and olive oil.
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Greek Yogurt Sauce for Everything!

Anytime I need a quick sauce to throw on my meals or a shortcut tzatziki sauce I make this greek yogurt sauce that just needs a few pantry ingredients. It’s tangy because it’s mostly greek yogurt, zesty from that lemon juice, garlicky from the fresh garlic clove and so flavorful from the dill.

The yogurt sauce is so versatile you can thin it out and drizzle it on salads, use it as a dip with harissa chicken, grilled shrimp, air fryer salmon bites, toss it with pasta, or even use it to marinade chicken. Let me know in the comments how you end up using it!

Greek Yogurt Sauce Ingredients

Ingredients for recipe: Greek yogurt, fresh dill, dill powder, salt, olive oil, garlic, and lemon.
  • Greek yogurt: I recommend 2% Greek yogurt which has more fat and less moisture, and won’t separate after mixing. But any greek yogurt or even plain yogurt will work.
  • Lemon juice: Use fresh lemon juice, but you can also swap it for fresh lime juice or equal amount of red wine vinegar.
  • Olive oil: To emulsify the sauce and avoid it breaking after storage. You can also use avocado oil.
  • Garlic: Just one clove of fresh garlic adds a nice punch. If you have leftover roasted garlic, that would be so delicious with the yogurt sauce. You can also just swap it with ½ teaspoon garlic powder.
  • Seasoning: I use dried dill and salt. Feel free to add in other spices and black pepper.
  • Cucumbers: Go for Tzatziki by adding 1 small Persian cucumber to the Greek yogurt sauce. You can chop it finely or grate it with a box grater.
  • Fresh herbs: You can add about 2-3 tablespoons of freshly chopped herbs like dill, cilantro, or basil. But I also recommend using a blender or food processor to actually blend herbs into the Greek yogurt because it really infuses the herby flavor and makes the sauce green. I recently updated this recipe and removed the blended cilantro from the core recipe to make it easier.
  • A little heat: Try adding a teaspoon of hot sauce into the greek yogurt mixture. It will make it bright pink and add a little heat to the sauce. You can also add minced jalapeño peppers or crushed red pepper.

How to Make Greek Yogurt Sauce

Greek yogurt, olive oil, lemon juice, dill powder and salt in a bowl before mixing.
Step 1: Add the sauce ingredients to a bowl.
After mixing sauce ingredients until smooth.
Step 2: Stir it together until combined.
Pouring in water to sauce to thin.
Step 3: Adjust the consistency. If it’s a little too thick, add about a tablespoon of water until it reaches your desired consistency.
Final recipe in a mixing bowl.
Step 4: Adjust any seasonings and serve!
Chicken bites being dipped into Greek yogurt sauce with a fork.

How to use Garlic Yogurt Sauce

Seasoned fries being dipped into homemade greek yogurt sauce.

More Sauce Recipes:

If you try this Greek Yogurt Sauce recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

Greek Yogurt Sauce Recipe

Easy Greek Yogurt Sauce made with simple ingredients, including lemon, garlic, and dill.
5 from 143 votes
Servings 4 servings
Calories 63
Prep Time 10 minutes
Total Time 10 minutes
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Ingredients
  

  • 1 cup whole milk Greek yogurt
  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice
  • 1 garlic clove finely minced
  • ½ teaspoon dried dill
  • ¼ teaspoon salt
  • 1 tablespoon water plus more as needed
  • Fresh dill for serving

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

Storage: Store any leftovers in a small airtight container for up to 5 days. If the sauce separates the next day and you notice liquid pooling at the top. Just stir it together before serving, and it will look creamy and blended again.
 
Original Recipe
2 cups fresh cilantro
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

Serving: 0.25cup, Calories: 63kcal, Carbohydrates: 2g, Protein: 5g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Trans Fat: 0.003g, Cholesterol: 3mg, Sodium: 164mg, Potassium: 80mg, Fiber: 0.04g, Sugar: 2g, Vitamin A: 10IU, Vitamin C: 1mg, Calcium: 59mg, Iron: 0.1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

5 from 143 votes (134 ratings without comment)

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Comments

  1. Paula Schmidt says:

    Went great with Harissa chicken! Will it store for 5 days or 2 weeks? The recipe says both.

    1. Yumna J. says:

      So glad to hear it! Sorry for the confusion, but it should be 5-7 days. I just fixed the recipe post to make this update!

  2. Nat says:

    It was great! Thanks!

    1. Yumna says:

      Yay, glad you liked it!

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