Lemon Yogurt Sauce with Feta, Mint, and Garlic is a creamy, zesty Mediterranean condiment that comes together in just 10 minutes with five ingredients. Tangy feta and bright lemon give it more depth than a standard yogurt dip, and it works beautifully as a drizzle or a dip. Spoon it over Mediterranean Eggplant, serve it alongside grilled meats, or use it to finish roasted vegetables any night of the week.
Lemon Yogurt Sauce At A Glance
- ⏱️ Total Time: 10 minutes (no cook)
- 🍽️ Servings: 4
- 🌿 Cuisine Type: Mediterranean
- 🧄 Flavor Profile: Creamy and tangy with bright lemon, fresh mint, savory feta, and a hint of garlic
- 📋 Dietary Info: Gluten-free, vegetarian. Contains dairy (Greek yogurt, feta). Can be made dairy-free with unsweetened plant-based yogurt and dairy-free feta.
- 📦 Storage Notes: Store in an airtight container in the refrigerator for up to 3-4 days. Stir before serving.
- ⭐ Why You'll Love It: Five ingredients, 10 minutes, and enough versatility to become your most-reached-for sauce in the refrigerator.
Save And Summarize This Recipe
This sauce earns a permanent spot in your refrigerator. It pairs beautifully with Greek Chicken with Yogurt Marinade, works as a finishing drizzle over Mediterranean Roasted Zucchini, and is the sauce I reach for instead of tzatziki when serving Lamb Burgers. It also doubles as a dip alongside Homemade Pita Chips for an easy appetizer.
Jump to:
If you love Mediterranean condiments, this one fits naturally alongside Lemon Garlic Tahini Sauce, Mint Pesto, and Tzatziki Sauce in your rotation. Each brings something different to the table, and having all three on hand means you are never more than a spoonful away from turning a simple weeknight dinner into something worth serving to guests.
Key Ingredients
You will need the following ingredients to make this labneh dip:
- Yogurt: Full-fat Greek yogurt is the move here. I tested this with both 2% and non-fat yogurt and the result was thin and flat. Stick with 5% Fage or, even better, labneh. Labneh is a strained Middle Eastern yogurt with a slightly richer texture and more pronounced citrus notes. It gives this sauce a creamier consistency and a little more depth than standard Greek yogurt.
- Feta: Use block feta, not pre-crumbled. Pre-crumbled feta is drier and doesn't blend as smoothly. I tested both and the block feta produced a noticeably creamier, more cohesive sauce. French feta tends to be milder and creamier than Bulgarian, so if you want a more subtle flavor, go French.
- Lemon: Use fresh. I tested this with bottled lemon juice and the brightness was noticeably flat. You want both the zest and the juice here. The zest carries the aromatic oils that bottled juice cannot replicate.
See the recipe card for quantities.
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Variations
- Add More Herbs - Swap half (or all) of the mint with dill or parsley for a milder flavor. You can also leave the mint in and add one or both of these herbs as well.
- Spice It Up - Stir in a pinch of Aleppo pepper, crushed red pepper flakes, or a swirl of harissa for some heat.
- Dairy-free - Use a thick, unsweetened plant-based yogurt like coconut or almond milk yogurt. You can also add dairy-free feta-style cheese.
How To Make Lemon Yogurt Sauce: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Add the Greek yogurt and feta to the bowl of a food processor.
Step 2: Chop the garlic in half and add it to the food processor.
Step 3: Zest the lemon into the food processor and add the lemon juice as well.
Step 4: Add the mint. Pulse the ingredients in the food processor until fully incorporated and the mint is fully chopped.
Recipe Tips
- If the sauce is thicker than you'd like, stir in a teaspoon of water, lemon juice, or olive oil until it reaches your desired consistency.
Gwen's Pro Tip
Let the sauce rest. Even 10 to 15 minutes gives the flavors time to meld. If you have time, make it ahead and store it in the refrigerator for a few hours.
Lemon Yogurt Sauce FAQ's
This sauce is genuinely versatile. It works as a drizzle over Pistachio Crusted Salmon, a dipping sauce alongside Homemade Pita Chips, or spooned over Greek Chicken with Yogurt Marinade and roasted vegetables. Keep a jar in the refrigerator and you will find a use for it every day of the week.
Both are yogurt-based Mediterranean sauces, but they are different. Tzatziki is made with cucumber, dill, and sometimes garlic. This lemon yogurt sauce skips the cucumber and uses mint and feta instead, giving it a creamier texture and a brighter, more citrus-forward flavor. Think of them as cousins, not the same recipe.
Yes. Finely mince the garlic and chop the mint as small as possible, then whisk everything together in a bowl. The texture will be slightly less smooth but still very good. The food processor just makes it faster and more uniform.
Other Easy Sauces
Let me know your thoughts on this Lemon Yogurt Sauce by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Lemon Yogurt Sauce with Feta, Mint, and Garlic
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Equipment
Ingredients
- 4 ounces Greek yogurt or labneh
- 4 ounces feta cheese
- 1 garlic clove
- 1 lemon zested and juiced
- ½ cup fresh mint lightly chopped
Instructions
- Add the yogurt and feta to the bowl of a food processor.
- Chop the garlic in half and add to the food processor.
- Zest the lemon into the food processor.
- Juice the lemon and add it to the food processor.
- Add the mint to the food processor.
- Process the dip until all of the ingredients are incorporated and the mint is fully chopped.
Gwen Wolken says
A family favorite!
elizabeth says
This recipe sounds delish but what do you eat it with?? pita crackers or bread?
Gwen Wolken says
Hi Elizabeth! You can use any veggies to dip into the sauce or use pita/crackers as well. My favorite way to use it though is as a sauce on roasted veggies. I use it on my Mediterranean eggplant and other recipes on the site! I keep some of it on hand in my fridge for quick weeknight meals.