Garlic Greek Yogurt sauce and dressing
This garlic greek yogurt sauce recipe can be prepared in 5 minutes or less, and used as a dipping sauce or to top off any meal.
This Recipe includes:
 | Greek yogurt – regular or low fat greek yogurt. You can also use sour cream if you wish. |
 | Garlic powder or flakes |
 | Shallot flakes or powder – mixes well with the garlic |
 | Parsley – fresh parsley leaves for flavor and scent |
 | Paprika – for a hint of spice |
 | Lemon juice – freshly squeezed lemon juice for flavor |
If you have ever been faced with a bland meal, this garlic greek yogurt sauce recipe is ready to come to the rescue. I love that it is so simple to prepare, but has a lot of flavor.
In 5 minutes or less, this garlic greek yogurt sauce recipe is quick and easy to prepare. And from using it as a dipping sauce, a saucy spread in sandwiches, alongside a meat dish, or even in a salad, this is one sauce that is very versatile.
In addition, for a bit more flavor, add a teaspoon of dijon mustard for more of a bite. You could also potentially add a teaspoon of honey for a sweeter version, or sriracha for a spicier version.
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Garlic Greek Yogurt sauce
Equipment
Ingredients
- 1 cup of greek yogurt
- 1/2 teaspoon of garlic flakes
- 1/2 teaspoon of shallot flakes
- 1 tablespoon of lemon juice
- 1/2 teaspoon of dried parsley
- 1/2 teaspoon of paprika
- pinch of salt and pepper
Instructions
- Mix all the ingredients in a bowl with a large spoon or whisk.
- Taste and adjust with salt and pepper as necessary.
- Serve immediately.
Notes
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
You can serve garlic greek yogurt sauce as a dipping sauce with a veggie crudité board, chicken wings, etc.
You can also use it as a sauce with lamb, in buddha bowls, burritos, as a salad dressing, and more. Serve it alongside with an italian salsa for additional flavor.
How to store it?
This garlic greek yogurt sauce is so easy to make that I suggest making it fresh, but you can leave it in the fridge for a few hours, and even a few days, if necessary.
