This creamy yogurt mint sauce takes only minutes to put together. It goes perfectly with veggies, seafood, lamb, or as a topping.
This deliciously seasoned yogurt mint sauce is one you will make again and again. It’s a great snack or an addition to many healthy dinners. You can serve it as a dip for veggies, fries, crackers, or seafood. You can also serve it with Fried Lamb Chops in the Cast-Iron Skillet, Cast-Iron Chicken Breast, or Romanian Meatballs.
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Other reasons to love this simple sauce?
- Quick: It really takes a few minutes to whip up a batch; I suppose it depends on how fast you can chop the herbs. You can mix it by hand; you will not need a blender or food processor.
- Versatile: Greek yogurt with mint is an excellent combination, but I often make the sauce with fresh dill, parsley, tarragon, oregano, or a combination of fresh herbs. You can also use frozen herbs.
- Serving ideas: There are so many of them that I could spend half an hour just listing them all (See the end of the post).
Recipe ingredients
The mint yogurt sauce recipe uses minimal ingredients.
- Yogurt: I prefer full-fat Greek yogurt; it makes the best sauce. However, you can make the dip with lower-fat yogurt as well, but it will be a bit more acidic.
- Fresh mint leaves
- Spices: fine sea salt or Kosher salt, ground black pepper, ground cumin, and coriander, and some red chili flakes (to taste).
- The dip tastes lovely, even if you only use salt and pepper.
- Fresh lemon juice: It adds an extra bit of tang. You can substitute it with freshly squeezed lime juice.
- Garlic: 1 or 2 garlic cloves (or more if you like it – I do like it!).
How to make yogurt mint sauce?
- Chop the mint very finely (1). Grate the garlic.
- Mix all the ingredients in a mixing bowl and adjust the taste (2).
- That’s it!
Tips for making yogurt mint sauce
- Salt: Start with about ¼ teaspoon salt and add more to taste. Do that, especially if you use table salt, which is more potent than Kosher or sea salt.
- Sugar: You might need to adjust the taste with a tiny pinch of sugar. You will probably only need to do that if you use lower-fat yogurt, which is more acidic than full-fat.
- Rest for at least 15 minutes before serving so that the fresh mint has the time to impart the yogurt its flavor.
- Variations: Use other fresh herbs to make the Greek yogurt dip. Tarragon goes excellent with fish or chicken; for instance, parsley and chives are pretty universal, and cilantro would be great for anything Mexican. Really, the sky is the limit!
Recipe FAQs
Can I use plain yogurt for the sauce?
You can, although I prefer the Greek one, as it is slightly strained and thus thicker and creamier. Sour cream is also a good substitute.
How to store the mint yogurt sauce?
Refrigerate in an airtight container; it will be fine for 3-4 days; if it lasts that long, we tend to put it on everything when we have it in the fridge.
The dip is not suitable for freezing.
What if the yogurt sauce separates during storage?
Don’t worry about it; it’s perfectly normal. Just stir it well before serving.
Is the yogurt sauce healthy?
Yes, it's full of protein, it's a great source of calcium (bone health), it contains probiotics (gut health), and it is a great post-exercise snack.
How to use it?
You can use the yogurt mint sauce for almost anything.
- Great dip for vegetables, crackers, crisps, tortilla chips, and fries.
- It's excellent with falafel, shawarma, and many Middle Eastern-inspired recipes.
- Topping for open-faced sandwiches or crispbread (with radish slices or green onion rings on top, for instance), burgers, kebabs, wraps, or pita sandwiches.
- Bowl: Add a dollop of mint dip to any kind of bowl with grains, pulses, rice, fish, chicken, meat, etc.
- Sauce for lamb chops, slow-cooked lamb, fried garlic eggplants, fried zucchini, Oatmeal Patties, Baked Cauliflower Potato Patties, Baked Broccoli Cauliflower Balls with Cheese, and so on.
- Grill: I prepare the mint yogurt sauce almost every time we grill. It goes perfectly with grilled chicken or pork, skewers of any kind, or grilled veggies.
- Make an Indian mint sauce by replacing half of the mint with cilantro and adding a bit of grated ginger. Serve it with samosas, onion bhaji, or other Indian snacks or dishes.
Easy recipes with yogurt
Recipe
Easy Yogurt Mint Sauce
Creamy yogurt mint sauce that takes only minutes to put together. It goes perfectly with veggies, seafood, lamb, or as a topping.
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Servings: 4
Calories: 36kcal
Ingredients
- 1 cup full-fat Greek yogurt 250 g Note 1
- 2 tablespoons chopped fresh mint Note 2
- 1 tablespoon lemon juice freshly squeezed
- 1 garlic clove large, more to taste
- ¼ teaspoon cumin Note 3
- ¼ teaspoon coriander
- ¼ teaspoon red chili flakes more to taste Note 4
- ¼ teaspoon fine sea salt more to taste
- ⅛ teaspoon ground black pepper
Instructions
- Chop the mint very finely. Grate the garlic
- Mix Greek yogurt, mint, garlic, lemon juice, cumin, coriander, red chili flakes, about ¼ teaspoon salt, and ⅛ teaspoon pepper. Stir well.
- Adjust the taste with more salt and pepper.
- Rest for at least 15 minutes before serving so that the flavors will have a bit of time to meld.
Notes
- It’s preferable to use full-fat yogurt. However, if you decide to use low-fat, which is more acidic than full fat, you might need to adjust the taste with a pinch of sugar or a tiny amount of honey.
- Use any other fresh herbs to make this sauce.
- The sauce is still excellent if you only spice it with salt and pepper.
- Use red chili flakes to taste. Cayenne pepper is a good substitute, always to taste.
Nutrition
Calories: 36kcal | Carbohydrates: 3g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 169mg | Potassium: 99mg | Fiber: 1g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 1mg
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Roland says
Yogurt and mint, what a nice combination!