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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.

Yogurt sauce in a brown dish.

Yogurt Sauce is the perfect complement to so many dishes: roast pork, chicken, and beef, roasted vegetables of all kinds (especially potatoes), and even on grain bowls and salads.

It’s a great way to add flavor, texture, and creaminess in 5 minutes or less. You just can’t go wrong with a good yogurt sauce recipe in your back pocket.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Instructions
  4. Recipe tips and variations
  5. Yogurt Sauce Recipe

Recipe ingredients

Labeled ingredients for yogurt sauce.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient 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.

Instructions

  • In a small bowl, whisk together the yogurt, olive oil, lemon juice, dill, garlic, and salt and chili flakes to taste (I like ¼ teaspoon salt and pinch red chili flakes). Cover and refrigerate until serving time.
Yogurt sauce in a brown dish.

Recipe tips and variations

  • Yield: This recipe makes about 1 cup of yogurt sauce, enough for 4 (¼ cup) servings.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • More flavors: Get creative with your yogurt sauce! Try lemon pepper seasoning, za’atar, or Greek seasoning.
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Favorite ways to enjoy yogurt sauce

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.
5 from 1 vote
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 4 servings (¼ cup each)
Course Pantry
Cuisine Mediterranean
Calories 93

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

Instructions 

  • In a small bowl, whisk together the yogurt, olive oil, lemon juice, dill, garlic, and salt and chili flakes to taste (I like ¼ teaspoon salt and pinch red chili flakes). Cover and refrigerate until serving time.

Notes

  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 (¼ cup) servings.
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 0.25cupCalories: 93kcalCarbohydrates: 3gProtein: 2gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 6mgSodium: 167mgPotassium: 83mgFiber: 1gSugar: 2gVitamin A: 54IUVitamin C: 3mgCalcium: 58mgIron: 1mg
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Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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