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A small brown bowl filled with yogurt sauce.

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 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings (1/4 cup each)
Calories 93kcal


  • 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


  • 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.


  1. 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.
  2. Dill: I recommend fresh dill if at all possible rather than dried.
  3. Yield: This recipe makes about 1 cup of yogurt sauce, enough for 4 (1/4 cup) servings.
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days.


Serving: 0.25cup | Calories: 93kcal | Carbohydrates: 3g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 167mg | Potassium: 83mg | Fiber: 1g | Sugar: 2g | Vitamin A: 54IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 1mg