yogurt sauce

Creamy, zesty dairy-free yogurt sauce with garlic, lemon, fresh dill, and olive oil. The perfect 1-bowl, 5-minute sauce for just about any Mediterranean dish.

Zesty Dill Yogurt Sauce

plain dairy-free yogurt ((we love plain Culina))

dill

sea salt

cayenne pepper

lemon juice

drizzle extra virgin olive oil

To a small mixing bowl add yogurt, minced garlic, fresh dill, salt, cayenne, lemon juice, and olive oil and stir to combine.

Taste and adjust flavor as needed, adding more lemon for acidity, garlic for zing, dill for herbal flavor, salt to taste, pepper for heat, or olive oil for richness.

Serve immediately with desired dish, such as Moroccan-Roasted Carrots, Greek Goddess Bowls, or Falafel.

Store leftovers covered in the refrigerator for up to 4-5 days. Not freezer friendly.

https://www.youtube.com/watch?v=k5oromG6qlI

Creamy, zesty dairy-free yogurt sauce with garlic, lemon, fresh dill, and olive oil. The perfect 1-bowl, 5-minute sauce for just about any Mediterranean dish.

Full Recipe: https://minimalistbaker.com/zesty-dill-yogurt-sauce/
 
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Zesty Dill Yogurt Sauce | Minimalist Baker Recipes

<p>This minty sauce with a creamy yogurt base is a classic Indian side - this version has garam masala and ginger for a warming kick</p>

Raita

Greek yogurt

garlic

ginger,

½ small pack coriander, chopped

0.25 small pack mint, leaves

lime

½ tsp garam masala,

<p>Mix all the ingredients and season. Serve sprinkled with extra garam masala.</p>

Tzatziki sauce recipe: A creamy sauce for grilled meat, a dipping sauce for vegetables or us it  as a healthy option for a dressing for your favorite salad!

Tzatziki Sauce Recipe: (Cucumber Yogurt Dip)

Greek Yogurt

cucumber, grated and drained (see first direction)

carrots, grated

garlic,

salt and pepper

Grate the cucumber then squeeze out any extra...

Grate the cucumber then squeeze out any extra moisture.  (This will avoid your sauce from being runny) 

Add all ingredients, drained cucumber, carrots, garlic, lemon...

Add all ingredients, drained cucumber, carrots, garlic, lemon juice to greek yogurt.

Stir to mix well.  Add salt and pepper...

Stir to mix well.  Add salt and pepper to taste.

Ideally make 3 hours before serving (up to...

Ideally make 3 hours before serving (up to overnight). This allows flavors to meld.  Store in an airtight container in fridge until ready to serve.

Quick recipe for a homemade cilantro jalapeño yogurt sauce or dip. Can be used as a dip for veggies, crackers, chips, empanadas, and more.

Cilantro jalapeño yogurt sauce or dip

plain yogurt (about 8 ounces)

cilantro (roughly chopped)

jalapeño pepper

scallions onion

lime juice

Salt

Place the chopped cilantro, jalapeño peppers, garlic, green onions, and lime juice in a small food processor or blender. Pulse until the ingredients are crushed.

Add the yogurt and mix until you have smooth sauce. Add salt to taste.

Serve immediately or refrigerate until ready to use.

This is the best tzatziki recipe! Refreshing cucumber, creamy Greek yogurt, and zingy lemon make it the perfect condiment for just about everything.

World's Best Tzatziki Recipe

plain Greek yogurt (480 g, can use dairy-free)

cucumber (200 g)

garlic (minced)

Salt and pepper (to taste)

Thicken yogurt: Strain yogurt using a cheesecloth or paper towel for 30 minutes to 3 hours to remove excess moisture (can skip this step if you&#x27;re in a hurry).

Prep cucumber: Meanwhile, sprinkle a pinch of salt onto shredded or diced cucumber and spoon into cheesecloth or paper towels. Let sit for a few minutes then wring it out to draw out moisture.

Mix:&nbsp;Mix together yogurt, cucumber, dill, garlic, and lemon.&nbsp;Season with salt and pepper to taste.

These veggie dippers are out of this world! They're the best way to eat your veggies: crunchy and baked, served with a tasty dipping sauce.

Baked Veggie Dippers!

olive oil,

mixed vegetables (corn, carrots, peas and green beans)

chickpeas

garlic powder

smoked paprika

oregano

teaspoon kosher salt

black pepper

whole wheat flour

For serving: Dill Sauce

Drain and rinse the chickpeas. In a large skillet, heat the olive oil. Saute the vegetables, chickpeas, garlic powder, smoked paprika, oregano, kosher salt, and pepper for 3 to 5 minutes until warmed through and the vegetables are evenly coated in spices.

Add the vegetables and the flour to a food processor. Pulse about 20 to 25 times until chunky but sticky paste forms, scraping down the bowl of the food processor as necessary.

Line 2 baking sheets with parchment paper. Gently form the dough into about 40 to 46 balls (using a 2 teaspoon cookie scoop** or two spoons) and place each on the baking sheet. Resist the urge to roll the balls in your hands or they will come out too dense.

Use a pastry brush to brush the outsides of the meatballs with olive oil.

Bake the veggie dippers for 30 minutes until lightly browned, rotating the pans at 15 minutes to allow for an even bake. Allow to cool for at least 5 minutes. Serve with dill sauce if desired.

This cucumber sauce is full of flavor and fast to make! Made in minutes with Greek yogurt, lemon, and dill, it's like a quick tzatziki.

Quick Cucumber Sauce

cucumber

garlic clove

full fat Greek yogurt

olive oil

dill*

salt

Water

Peel the cucumber and coarsely grate it. Place it in a clean tea towel or dish towel and squeeze tightly over a sink to remove excess liquid.

In a medium bowl, stir together all ingredients, then stir in about 2 to 3 tablespoons of water, until the sauce is smooth and creamy (the water amount will vary based on the yogurt brand). Store for up to 1 week refrigerated.

Lovely!
I’d love to try this.
Just to ask: instead of adding water, why not use the juice squeezed out from the cucumber? Is that a ‘no-no’?

This quick and simple mint Greek yogurt sauce is ideal for lamb, Mediterranean-influenced meats, and pita dipping.

Simple Mint Greek Yogurt Sauce

full fat plain Greek yogurt

mint leaves

garlic, minced

lemon

TBSP lemon juice

tsp cumin

cayenne

salt and cracked black pepper,

Place all of the ingredients into a bowl or sealable container. Mix the ingredients thoroughly until everything is well blended. Taste and season to your preference (more salt, more cayenne, etc.)

Cover, and let the sauce sit at room temperature for 30 minutes. (This lets the ingredients set.) Then refrigerate it for up to five days, or use immediately.

This garlic yogurt sauce is creamy, tangy, and so easy to make! We love to drizzle it over roasted vegetables, add it to chickpea shawarma wraps, or use it as a dipping sauce. Find more serving suggestions in the blog post above.

Garlic Yogurt Sauce

whole milk Greek yogurt

garlic (grated)

water (plus more as needed)

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.

Store the sauce for up to 5 days in an airtight container in the fridge.

Tangy Greek yogurt gets a flavorful boost from preserved lemon and finely chopped fresh herbs... A perfect finish to your Moroccan/Middle Eastern (even every day) dishes, and it&#039;s so quick and easy to prepare!

Moroccan Preserved Lemon Yogurt Sauce

plain Greek yogurt (nonfat or regular)

herbs (cilantro, parsley, mint, orange mint)

aleppo pepper (to garnish; optional)

Whisk together the first 4 ingredients.

Garnish with aleppo pepper and/or additional minced lemon and herbs.

A great creamy sauce that&#39;s super quick to make and goes with &quot;everything&quot; from beef skewers to roasted vegetables, Gyros wraps to broccoli fritters. I even use it on tacos! It&#39;s bright, lemony, slightly garlicky and creamy, without the greasiness of mayo. I love that it works with all sorts of cuisines, though it&#39;s especially great with Middle Eastern and Mediterranean flavours.On the odd occasion I don&#39;t have a fresh lemon, I&#39;ll use 1/2 tbsp apple cider vinegar or rice vinegar (the touch of extra tang really works in this sauce), or just substitute with more olive oil (for a smidge extra richness).Makes 1 cup.

Lemon Yogurt Sauce

yogurt

tsp finely grated garlic (1/2 clove)

olive oil (, plus more to thin if desired)

Mix the ingredients in a bowl and set aside for at least 20 minutes to let the flavours meld.

Loosen - If you want to thin it slightly (for drizzling) add water or olive oil 1 tablespoon at a time, taste and add more salt if needed. Use for dipping, drizzling, dolloping, smearing (see in post for so many ideas!)

Juicy and delicious grilled turkey meatballs served with a garlicky yogurt dipping sauce! Made with fresh mint, dill, loads of garlic. These are so easy to make, too!

Grilled Turkey Meatballs with Yogurt Sauce

Reynolds Wrap® Heavy Duty Foil

lb ground turkey (93% lean recommended)

sweet onion

garlic cloves

pistachios

breadcrumbs

dill (small bundle)

mint (small bundle)

tsp sea salt

black pepper (to taste)

tsp coriander

avocado

mint

tbsp chopped fresh dill

salt and pepper (to taste)

Prepare the meatball mixture first. Place the pistachios, onion, garlic, fresh mint, fresh dill, and egg into a food processor. Pulse until the mixture is smooth and the pistachios are finely ground.

Transfer the onion and herb mixture into a large mixing bowl. Add the ground turkey, breadcrumbs, and season with salt, pepper, coriander, and cumin.

 Use a spatula or your hands to gently combine all the ingredients together, creating a uniform mixture.

Tear off a 20-inch sheet of Reynolds Wrap® Heavy Duty Foil and place it onto a baking sheet or large cutting board. Drizzle the oil with a tablespoon of oil to prevent the meatballs from sticking.

Use a 1 ½ tablespoon measuring scoop to measure out the meat mixture for each meatball, placing them directly onto the foil. Use your hands to gently shape and roll each scoop into a ball.

Preparing the Meatballs:

Preheat the outdoor grill for at least 10 minutes to 500°F. Reduce the flames to medium.

Gently slide the sheet of foil with the meatballs onto the grill grates. Close the grill for faster cooking.

Use rubber tipped tongs to gently rotate the meatballs as they grill, every 4 to 5 minutes for approximately 20 minutes, or until the internal temperature reaches 165°F. Once cooked, remove the meatballs from the grill and keep warm.

Grilling the Meatballs:

Meanwhile, prepare the yogurt dipping sauce. Place the yogurt into a small bowl. Grate or press in the fresh garlic. Add the fresh herbs, season with salt and pepper, and add the lemon zest. Stir and serve with the meatballs.

Enjoy these delicious meatballs warm with the creamy yogurt sauce on the side. I also like to pair the meatballs with a simple salad and rice or potatoes on the side.

Making the Yogurt Sauce:

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Top Tags

Zesty Dill Yogurt Sauce

Raita

Tzatziki Sauce Recipe: (Cucumber Yo...

Cilantro jalapeño yogurt sauce or d...

World's Best Tzatziki Recipe

Baked Veggie Dippers!

Quick Cucumber Sauce

Simple Mint Greek Yogurt Sauce

Garlic Yogurt Sauce

Moroccan Preserved Lemon Yogurt Sau...

Lemon Yogurt Sauce

Grilled Turkey Meatballs with Yogur...

Top 12 yogurt sauce recipes from across the web

The most viewed yogurt sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Zesty Dill Yogurt Sauce

Raita

Tzatziki Sauce Recipe: (Cucumber Yo...

Cilantro jalapeño yogurt sauce or d...

World's Best Tzatziki Recipe

Baked Veggie Dippers!

Quick Cucumber Sauce

Simple Mint Greek Yogurt Sauce

Garlic Yogurt Sauce

Moroccan Preserved Lemon Yogurt Sau...

Lemon Yogurt Sauce

Grilled Turkey Meatballs with Yogur...

The most viewed yogurt sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine