Garlic Yogurt Sauce

By Arman Liewupdated on Sep 13, 2025

Reader Rating

Total Time 2

Servings 8 servings

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My garlic yogurt sauce recipe is light, creamy, tangy, and refreshing. Made with simple ingredients, use it as a dip, dressing, and more!

Need a simple sauce recipe to instantly elevate protein, veggies, or tortilla chips? Look no further! My yogurt garlic sauce uses a handful of simple ingredients and takes seconds to make. The result is a tangy, fresh-tasting sauce that could make cardboard palatable. Okay, maybe that’s a bit much, but still…

This is actually a sauce I’ve been making for over ten years now – it started as my go-to dip for lamb kabobs, but now it’s become a family staple that we use on everything from fries to grilled vegetables. When I traveled through Greece during my semester break from culinary school, I noticed variations of this sauce served with everything from gyros meat to grilled branzino. That trip really inspired me to play around with the flavors at home, and it’s one of those sauces people always ask me for the recipe.

Table of Contents

Ingredients needed
How to make garlic yogurt sauce
Arman’s recipe tips
Storage instructions
Frequently asked questions
Garlic Yogurt Sauce (Recipe Card)
More mouthwatering sauce recipes to try

Why I love this yogurt garlic sauce recipe

Simple. No fancy kitchen gear, no niche ingredients, nada. All you need is a bowl and kitchen staples.
Perfect texture. It’s silky smooth with a subtle crunch from the chopped gherkins.
Quick. Make it in seconds and have it on hand whenever you need it.
Versatile. Use it as a dip, salad dressing, or on lamb burgers (see below!). There are NO wrong answers!

READER REVIEWS

★★★★★ – “So fresh and tangy – I’ve made it three times this fortnight!” – Jansen

★★★★★ – “Tastes like the sauce I had in Spain. Love it!” – Brynn

Ingredients needed

Dill. Using fresh dill is key in this recipe. Remove any yellow or brown leaves before chopping.
Gherkins. AKA pickled baby cucumbers. They have a zing that cuts through the flavor of fresh dill wonderfully.
Garlic powder. I also tested this with fresh garlic, but found that garlic powder provided a smoother, more balanced flavor without overpowering the yogurt.
Yogurt. I used plain yogurt. For a thicker, creamier sauce, use unsweetened Greek yogurt.
Sour cream or mayonnaise. I am a big fan of sour cream and its thick, creamy consistency. If you don’t want extra tanginess, substitute it for mayonnaise.
Salt and black pepper. Just a pinch.

Recipe variations

Swap the fresh herbs. Try fresh mint, parsley, or cilantro instead.
Spice it up. Crank up the heat and add some smoked paprika, red pepper flakes, or even za’atar spices.
Add fresh cucumber. Make a quick tzatziki sauce by swapping the pickles for grated cucumber. Squeeze the moisture out of the cucumber before adding it to the yogurt.

How to make garlic yogurt sauce

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

garlic yogurt sauce ingredients in bowl.

Step 1- Combine ingredients. Whisk together all the ingredients until smooth.

Step 2- Refrigerate. Cover the sauce and refrigerate for at least an hour to thicken.

Serving ideas!

As I mentioned, there are no limits to what you can do with this sauce. Here are some ideas:

Drizzle it over protein, like Lamb kebabs, ground chicken burgers, or Turkish eggs
Served with veggies, like Grilled sweet potatoes, cauliflower steak, or sautéed broccolini
As a dipping sauce for Air fryer french fries, zucchini chips, or air fryer sweet potato fries
As a sauce in my spicy chicken sandwiches or healthy burgers

Arman’s recipe tips

Make a silky smooth sauce. I like the sauce’s consistency as is, but if you want it super smooth, blend it in a blender or food processor before serving.
Adjust the consistency. Use low-fat yogurt for a thinner, lighter sauce. You can also thin it out by adding a teaspoon of lemon juice or extra virgin olive oil.
Let it rest. When I was testing this for a burger topping in my air fryer cookbook, I found that letting it sit overnight deepens the flavor even more. It’s one of those sauces that gets better as it rests.
Finely chop the pickles. So they mix easily into the sauce.

Storage instructions

To store: The remaining sauce can be stored in an airtight container in the refrigerator for up to one week. Stir it before serving, as there will be some separation. Yogurt-based sauces don’t freeze well. So, I don’t recommend freezing this sauce.

Frequently asked questions

Can I make it vegan?

Yes! To make vegan yogurt sauce, use plant-based fermented yogurt and sour cream.

Is this sauce healthy?

Yes! According to Harvard Health, yogurt is rich in vital nutrients such as calcium, vitamin B12, and phosphorus. Because it is also high in protein and probiotics, it’s not just tasty, but nourishing too.