Creamy yogurt mint sauce that takes only minutes to put together. It goes perfectly with veggies, seafood, lamb, or as a topping.
Deliciously seasoned yogurt mint sauce that 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. Or you can serve it with Fried Lamb Chops in the Cast Iron Skillet, Cast-Iron Chicken Breast, or Romanian Meatballs.
Table of contents
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).
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!).
- 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 1/4 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!
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.
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.
Don’t worry about it; it’s perfectly normal. Just give it a good stir before serving.
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
Easy Yogurt Mint Sauce
- 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
- 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 1/8 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.
- 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.