Lemon Yogurt Sauce with Feta, Mint, and Garlic
This Lemon Yogurt Sauce is creamy, zesty, and full of fresh mint, feta, and garlic. It's a quick and versatile Mediterranean condiment that pairs perfectly with vegetables, grilled meats, and grain bowls.
Servings: 4 people
Calories: 105kcal
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.
Notes
For the best flavor, use fresh lemon juice and zest rather than bottled lemon juice. Block feta produces a smoother texture and fresher flavor than pre-crumbled feta.
If the sauce feels too thick, add a teaspoon of water or additional lemon juice until it reaches your desired consistency. For a thicker sauce, substitute labneh for the Greek yogurt.
The garlic flavor becomes stronger as the sauce sits. If making it ahead, allow at least 30 minutes for the flavors to develop before serving.
Fresh mint provides the brightest flavor, but dried mint can be substituted in a pinch. If using dried mint, let the sauce rest for 20 to 30 minutes before serving so the mint has time to rehydrate.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir before serving.
Nutrition
Calories: 105kcal | Carbohydrates: 6g | Protein: 8g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 336mg | Potassium: 130mg | Fiber: 1g | Sugar: 2g | Vitamin A: 366IU | Vitamin C: 16mg | Calcium: 193mg | Iron: 1mg
