This Mediterranean-inspired yogurt sauce is loaded with kicky garlic, fresh mint and dill, and lemon juice. Quick to make and so good on everything from zucchini fritters to sweet potato pancakes.
This yogurt sauce combines some of my favorite Mediterranean flavors into one zesty sauce that I can't stop eating. It gets Tzatziki vibes from garlic, dill, and yogurt, though minus the cucumber and with fresh mint added instead.
It's so versatile and it keeps like a dream for days. If you try it, let me know how you use it in the comments below!
Ingredients
This sauce uses just 6 ingredients but the flavor is greater than the sum of its parts.
- Greek yogurt makes a thick sauce that you can swirl, spread, or dip. Use runny yogurt for a more pourable sauce or dressing, or go with skyr or labneh for a thicker sauce. For dairy-free, try a plant-based Greek yogurt or sour cream.
- Garlic cloves add savory, zesty flavor. I like a garlic-forward sauce with 3 large garlic cloves, but feel free to dial it down if you'd like less garlic.
- Fresh mint and dill add herbaceous notes, but feel free to swap in parsley or other soft herbs that you like. Chives would take this in a different, though equally delicious, direction.
- Salt and lemon juice sharpen the flavors
Method
The trick to making any sauce or dressing taste amazing? Mash the garlic and salt together first. My mom taught me this method for making salad dressing when I was a kid, and it works beautifully in this yogurt herb sauce too.
- Start by mashing the salt and garlic together in a mortar and pestle, or use a wooden bowl or cutting board and a fork.
- In a bowl, stir in yogurt, mint, dill, and lemon juice into the garlic mixture.
- Taste, adding more lemon or salt as needed to balance the flavors.
Storage
This yogurt dill sauce keeps brilliantly, covered and refrigerated, for up to 5 days.
How to Use Yogurt Sauce
- serve it with falafel, or veggie or meat kebabs
- swirl it on plates and top with gluten-free zucchini savory pancakes
- dollop it over sweet potato latkes
- spread it on lamb burgers or veggie burgers, such as these quinoa beet burgers
- use it as a dip for crudités, crackers, or chips
However you use this garlic mint dill yogurt sauce, I hope you love it!
Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, YouTube, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this yogurt mint sauce with garlic and dill, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.
10-Minute Garlic Yogurt Sauce with Mint & Dill
Print Recipe Pin RecipeIngredients
- 3 large garlic cloves
- 1 teaspoon fine sea salt
- 2 cups (470 ml) whole milk Greek yogurt, labneh, or skyr
- ½ cup fresh mint leaves, finely chopped
- ½ cup fresh dill or parsley, finely chopped
- 2 tablespoons (30 ml) lemon juice
- olive oil for drizzling (optional)
Instructions
- In a mortar and pestle, mash together the garlic and salt to form a paste. (Alternatively, put the garlic through a press and stir it and the salt into the yogurt.)
- Combine the garlic paste with the yogurt, dill, mint, and lemon.
- Taste, adding more salt or lemon if you feel the sauce needs it. The flavors will continue to emerge as the yogurt sauce sits.
- Cover and chill until needed, up to 5 days.
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