How to make this versatile garlic yoghurt sauce in minutes! Delicious with grilled meats, rice bowls, wraps, or as a cooling dip for spicy dishes.
Ever since I made my viral Turkish pasta, I’ve almost always had a tub of garlic yoghurt sitting in the fridge. It’s become one of those versatile sauces that I reach for constantly… it just makes everything taste better! Whether I’m drizzling it over grilled meats, dolloping it on rice bowls, or using it as a dip for flatbreads and roasted veggies, this sauce is a game-changer in the kitchen.
The beauty of garlic yogurt is in its simplicity. With just a handful of everyday ingredients, you get a creamy, tangy, garlicky sauce that’s refreshing yet bold in flavour. Think of it as a Mediterranean-style dip or condiment that can instantly elevate even the simplest meal.
This is very similar to my raita (search and link) recipe, except I found this version easier and more versatile. I use it in place of raita even!
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Why You’ll Love This Sauce
Key Ingredients
- Yoghurt: The creamy base of the sauce. Greek yoghurt works best for thickness, but plain natural yoghurt works too.
- Garlic: Fresh garlic gives a bold punch—grate or mince finely so it blends smoothly.
- Lemon Juice: Adds freshness and tang to balance the creaminess.
- Salt & Sugar: Simple seasonings that round out the flavors.
- Optional Add-Ons:
- Mint or Cilantro: Fresh herbs brighten up the sauce.
- Bird’s Eye Chili: For those who like a little heat.
👉 NOTE: The recipe here makes about 1 cup (260 g) of sauce — perfect for serving 4 people as a dip or drizzle.
Key Steps to Making It
1. Prep the Ingredients
- Grate or mince garlic as finely as possible (this helps it blend smoothly into the yoghurt).
- If using chillies and mint (or herb of choice), finely chop the ingredients. Alternatively, add garlic, chillies and the herbs into a food processor for a quick blitz!
2. Mix the Yoghurt
- In a bowl, stir together the yoghurt, garlic, lemon juice, salt, and sugar until creamy and well combined. Stir in thr chopped chilies and herbs as well, if using.
NOTE: I would usually use the container to keep the yoghurt in as a mixing vessel. Lesser dishes to wash, the better.
3. Taste & adjust
- This step is so important: taste!
- Add more lemon, salt, or sugar, depending on your preference.
4. Chill & serve
- Refrigerate for at least 15 minutes before serving to let the flavors develop.
How to Serve
There are so many ways to use garlic yoghurt sauce:
- A topping for rice bowls or pasta dishes for another layer of flavour.
- A cooling sidekick for spicy dishes (biryani, curries, stir-fries, or anything really with chili heat)
- Drizzle over grilled meats, kebabs, or shawarma.
- Pair with roasted or grilled vegetables – especially good with roasted potatoes!
- As a spread in wraps, sandwiches, or gyros.
- Use as a salad dressing by thinning with a splash of water or olive oil.
- Serve alongside mezze platters with hummus and pita.
- Swirled into soups or stews for creaminess.
- As a cooling dip for spicy fried snacks or chips.
Tips & Tricks
Storing & Reheating
- Store in an airtight container in the fridge for up to a week. If I maybe completely honest? Mine last for almost a month in the fridge – not my professional advice! But of course, if it smells off, discard immediately.
- The flavours actually improve after a day as the garlic infuses into the yoghurt.
- This sauce should not be reheated—best served cold or at room temperature. This sauce also cannot be frozen.
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My Go-To Garlic Yogurt Sauce (5 Minutes, 5 Ingredients!)
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servings5
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minutesHow to make this versatile garlic yogurt sauce in minutes! Delicious with grilled meats, rice bowls, wraps, or as a cooling dip for spicy dishes.
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Ingredients
1 cup (240 g) plain Greek yoghurt or natural yoghurt
2 cloves garlic, finely grated or minced
1 tablespoon lemon juice (15 ml), or more to taste
½ teaspoon sugar (or to taste)
½ teaspoon salt (or to taste)
- Optional add-ins
1 –2 bird’s eye chilies, finely chopped
2 tablespoons fresh mint or cilantro, chopped
Directions
- Prep the garlic: Grate or mince garlic as finely as possible (this helps it blend smoothly into the yoghurt).
- If using chillies and mint (or herb of choice), finely chop the ingredients. Alternatively, add garlic, chillies and the herbs into a food processor for a quick blitz!
- Mix the base: In a bowl, stir together the yoghurt, garlic, lemon juice, salt, and sugar until creamy and well combined. Stir in chopped chilies and herbs if using.
- Taste and adjust: Add more lemon juice, salt, or sugar depending on your preference.
- Chill and serve: Refrigerate for at least 15 minutes before serving to let the flavors develop.
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