Lemon Yogurt Sauce

Lemon Yogurt Sauce is a creamy, tangy sauce made with plain yogurt, fresh lemon juice, garlic, olive oil, salt, and black pepper. It takes only a few minutes to stir together and works beautifully with chicken, roasted vegetables, wraps, rice bowls, and pita bread.

This easy lemon yogurt sauce is fresh, lightly garlicky, and rich without being heavy. Use it thick as a dip or add a little water to turn it into a smooth drizzle for bowls, salads, and grilled meals.This lemon yogurt sauce is especially good spooned over Charcoal Chicken Shop Chicken Skewers with warm pita, tomato, and red onion for an easy Mediterranean-style dinner.

What Is Lemon Yogurt Sauce?

Lemon yogurt sauce is a creamy Mediterranean-style sauce made with plain Greek yogurt, fresh lemon juice, garlic, olive oil, salt, and black pepper. It can be served thick as a dip or thinned with water to use as a drizzle for chicken, vegetables, wraps, rice bowls, and pita.

Why You’ll Love This Lemon Yogurt Sauce

• Ready in about 5 minutes.
• Made with six simple ingredients.
• Creamy, fresh, and lightly tangy.
• Easy to adjust for dipping or drizzling.
• Great with chicken, vegetables, wraps, rice, and pita.

Ingredients for Lemon Yogurt Sauce

For the Lemon Yogurt Sauce

• 1 cup plain full-fat Greek yogurt (240 g)
• 1 tablespoon fresh lemon juice (15 ml)
• 1 tablespoon extra-virgin olive oil (15 ml)
• 1/4 teaspoon finely grated garlic, about 1/2 small clove
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon freshly ground black pepper

To Thin the Sauce, Optional

• 1 to 2 tablespoons cold water (15 to 30 ml)

Ingredient Notes and Substitutions

Use plain, unsweetened Greek yogurt for the thickest and creamiest texture. Greek yogurt is strained to remove more whey than regular yogurt, which gives it a thicker consistency that works especially well for dips and sauces. For more detail, see this guide to Greek yogurt vs. regular yogurt.

Fresh lemon juice gives this sauce its bright flavor. Lime juice can be used instead when needed, though it will make the sauce taste slightly sharper.

A little garlic goes a long way in yogurt sauce. Finely grate it so the flavor spreads evenly through the sauce without leaving large pieces. Grated garlic has a stronger flavor than chopped garlic, so begin with the small amount listed and taste again after the sauce rests. See this guide to mincing and grating garlic.

Extra-virgin olive oil adds a smooth, rich finish. Use a good-tasting olive oil because its flavor will come through in the finished sauce.

Cold water is optional. Add it only when you want a thinner sauce for drizzling over chicken, vegetables, wraps, or rice bowls.For an easy rice bowl, thin the sauce slightly and drizzle it overGarlic Butter Rice with grilled chicken, roasted vegetables, or chickpeas.

How to Make Lemon Yogurt Sauce

• Add the Greek yogurt to a medium bowl.
• Add the lemon juice, olive oil, grated garlic, salt, and black pepper.
• Stir until the sauce is smooth and fully combined.
• Taste the sauce and add more lemon juice, salt, or black pepper if needed.
• For a thinner consistency, stir in cold water 1 teaspoon at a time until the sauce reaches your preferred texture.

• Let the sauce sit for 10 minutes before serving so the garlic and lemon flavors can blend.Use the thick version as a creamy dip for these Crispy Smashed Potatoes with a squeeze of extra lemon and a little fresh parsley.

Expert Tips for Perfect Lemon Yogurt Sauce

• Use plain yogurt only. Sweetened or flavored yogurt will not work for this recipe.
• Grate the garlic very finely so the sauce stays smooth.
• Start with a small amount of garlic because raw garlic becomes stronger as the sauce rests.
• Use fresh lemon juice for the cleanest flavor.
• Keep the sauce thick for dipping with pita, fries, or vegetables.
• Add water slowly when thinning the sauce for drizzling.
• Taste again after the sauce rests because the lemon and garlic flavors become stronger.
• Use the sauce cold or let it sit at room temperature for a few minutes before serving.

Storage and Freezing

Store Lemon Yogurt Sauce in an airtight container in the refrigerator for up to 3 days. Keep the refrigerator at 40°F (4°C) or below, and refrigerate the sauce within 2 hours after serving. Stir before using because a little liquid may separate while it chills. For more storage guidance, see FoodSafety.gov’s cold food storage chart.

Stir the sauce before serving because a little liquid may separate while it chills.

Freezing is not recommended because yogurt can separate and become grainy after thawing.

Do not leave the sauce at room temperature for more than 2 hours.

Variations

Herby Lemon Yogurt Sauce

Stir in 1 tablespoon finely chopped parsley, cilantro, mint, or dill.

Spicy Lemon Yogurt Sauce

Add a pinch of red pepper flakes, cayenne pepper, or Aleppo pepper.

Cucumber Yogurt Sauce

Stir in 1/4 cup finely grated cucumber that has been squeezed dry.

Feta Lemon Yogurt Sauce

Mix in 2 tablespoons finely crumbled feta cheese for a salty Mediterranean-style sauce.

Smoky Lemon Yogurt Sauce

Add 1/4 teaspoon smoked paprika and a small pinch of ground cumin.

What To Serve With Lemon Yogurt Sauce

Serve this creamy sauce with grilled chicken, chicken skewers, roasted vegetables, crispy potatoes, pita bread, wraps, grain bowls, salads, or kebabs. It also works well as part of a fresh dinner spread with this Smashed Cucumber Salad and warm pita bread.

It would be especially good with my Sun Dried Tomato, Spinach & Cheese Baked Stuffed Chicken Breast or served beside Sautéed Green Beans with Garlic.

Lemon Yogurt Sauce

A quick, creamy lemon yogurt sauce made with Greek yogurt, fresh lemon juice, garlic, olive oil, salt, and black pepper. Perfect for dipping, drizzling, and serving with chicken, vegetables, wraps, and rice bowls.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 0 minutes mins

rest time 10 minutes mins

Total Time 15 minutes mins

Servings: 8

Course: sauce

Cuisine: Mediterranean, Middle Eastern

Calories: 35

Ingredients Equipment Method Nutrition Video Notes

Ingredients

  

1x2x3x?

• 1 cup plain full-fat Greek yogurt 240 g
• 1 tablespoon fresh lemon juice 15 ml
• 1 tablespoon extra-virgin olive oil 15 ml
• 1/4 teaspoon finely grated garlic about 1/2 small clove
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon freshly ground black pepper
• 1 to 2 tablespoons cold water optional (15 to 30 ml)

Equipment

• Medium mixing bowl
• Spoon or small whisk
• Microplane or fine grater
• Measuring spoons

Method

 

1. Add the Greek yogurt to a medium bowl.
2. Add the lemon juice, olive oil, garlic, salt, and black pepper.
3. Stir until smooth and creamy.
4. Taste and adjust the lemon juice, salt, or pepper as needed.
5. Add cold water 1 teaspoon at a time if you want a thinner sauce for drizzling.
6. Rest for 10 minutes before serving.

Nutrition

Calories: 35kcalCarbohydrates: 1.5gProtein: 1.1gFat: 2.8gSaturated Fat: 0.9gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.5gCholesterol: 4mgSodium: 87mgPotassium: 49mgSugar: 1.5gVitamin A: 30IUVitamin C: 1mgCalcium: 37mgIron: 0.03mg

Video

Notes

• Use plain, unsweetened yogurt only.
• Full-fat Greek yogurt gives the thickest and creamiest texture.
• Keep the sauce thick for dipping or thin it with water for drizzling.
• Store covered in the refrigerator for up to 3 days.
• Freezing is not recommended because yogurt may separate after thawing.

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Best Ways to Use Lemon Yogurt Sauce

Use this lemon yogurt sauce as a dip for pita bread, fries, roasted potatoes, or fresh vegetables. You can also spoon it over grilled chicken, chicken skewers, salmon, rice bowls, wraps, kebabs, roasted vegetables, or Mediterranean-style salads.

For a thinner sauce, add cold water one teaspoon at a time until it becomes easy to drizzle.

FAQs

More Mediterranean Sauce and Yogurt Recipes You’ll Love

• The Best High-Protein Greek Yogurt Bowl
• Creamy Cucumber Salad with Greek Yogurt
• Easy Lemon Cake (Super Moist) – With Sweet Lemon Glaze
• Easy Roasted Pumpkin Recipe (Crispy, Healthy & Full of Flavor)
• Easy Frozen Yogurt Bark

Estimated reading time: 7 minutes