Yogurt Sauce

Thick and creamy, tangy and bright, this easy Yogurt Sauce hits all the right notes. It's delicious on roasted vegetables, with meats, or slathered on your favorite flatbread.

Course Pantry

Cuisine Mediterranean

Prep Time 5

Cook Time 5

Total Time 10

Servings servings (1/4 cup each)

Calories 93kcal

Author Meggan Hill

Ingredients

3/4 cup whole milk yogurt (see note 1)
2 tablespoons olive oil
2 tablespoons fresh lemon juice from 1 lemon
1 tablespoon minced fresh dill (see note 2)
1 clove garlic zested on a microplane grater
salt to taste
Dried chili flakes to taste

US Customary - Metric

Instructions

In a small bowl, whisk together the yogurt, olive oil, lemon juice, dill, garlic, and salt and chili flakes to taste (I like 1/4 teaspoon salt and pinch red chili flakes). Cover and refrigerate until serving time.

Notes

Whole milk yogurt: For a thicker sauce, strain the yogurt over cheesecloth or a coffee filter overnight. If you don't like the taste of yogurt, you can substitute sour cream.
Dill: I recommend fresh dill if at all possible rather than dried.
Yield: This recipe makes about 1 cup of yogurt sauce, enough for 4 (1/4 cup) servings.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition