Lemon Yogurt Sauce with Mint and Garlic is a fresh and creamy condiment that adds brightness to any dish. It's quick to make, full of flavor, and works with everything from roasted vegetables to grilled meats and grain bowls. With just a few simple ingredients, it's the kind of sauce you'll want to keep on hand all week.
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The combination of tangy yogurt, fresh lemon, fragrant mint, and just a touch of garlic makes this sauce both refreshing and savory. It comes together in minutes and adds a cool, vibrant finish to almost any meal.
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I use this sauce as a side for many dishes such as my Middle Eastern Chicken, Sheet Pan Shrimp, or Halibut With Artichokes And Lemon. It also makes a delicious appetizer when served with Za'atar Pita Chips!
Ingredients
You will need the following ingredients to make this labneh dip:
Ingredient Notes
- Yogurt - I use either a full-fat Greek yogurt, like 5% Fage, or my favorite, Labneh. Labneh is a Middle Eastern yogurt that is full-fat and has more citrus notes than yogurt. It is essentially strained Greek yogurt. If you use a yogurt that is not full-fat, you will find that this dip isn't as creamy and will be runny.
- Mint - Use fresh mint if you can find it. If you cannot find fresh mint, use 2 tablespoons of dried mint. If you are using dried mint then let the dip rest for at least 30 minutes to allow the flavors to meld.
See the recipe card for quantities.
Additions & Substitutions
Additions:
- 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.
Substitutions:
- 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.
Confidence 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.
This sauce is very versatile. If you do not want to make Tzatziki for the Lamb Burgers, this sauce is a good substitute, which is another reason I keep it on hand in the refrigerator.
I use this recipe in the Mediterranean Eggplant recipe and the Zucchini With Feta Sauce.
Frequently Asked Questions
Yes! You can make this sauce up to three days ahead. Store it in the refrigerator. I always have some on hand for fish or veggies!
Yes. Use a thick, unsweetened plant-based yogurt such as coconut or almond yogurt. You will also add a plant-based feta cheese. Make sure to blend well.
Easy Desserts
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 Mint And Garlic)
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Equipment
Ingredients
- 4 oz Greek yogurt or labneh
- 4 oz 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!