Yogurt dill garlic sauce

Let us introduce you to something that will take your lunches and dinners over the top – yogurt dill garlic sauce. There, we’ve got 3 ingredients down and you only need to add salt to make the garlic sauce recipe complete.

Garlic Sauce To The Rescue

Is it pretty much like tzatziki without cucumber? Yes, but even easier, because you won’t be grating or chopping a cucumber. And you can make it even when it’s cold, and there are no cucumbers in sight.

Got some grilled meat and a salad and need something extra? Garlic yogurt sauce to the rescue.

Made a stew, moussaka or a rice dish like this one? The garlic yogurt sauce can be their best friend and better half. (Maybe not half, but like a 1/4).

with our avocado black bean chicken bowls

You can whip up this simple sauce in 3 minutes and add it to wraps and bowls. It’s great with French fries or these baby potatoes too. You can also thin it with a few tbsp of water and use it as a dressing like we did for these roasted vegetables and chicken bowls.

You can even dip it with cucumbers, peppers, carrots or other raw veggies for a healthy Mediterranean diet snack.

How it comes together

All you need to do is add all ingredients to a small bowl and mix with a fork. In case you need it, here’s the full recipe.

How To Store The Yogurt Dill Garlic Sauce

Because we can never make enough excuses, we often make more of the garlic sauce in a jar and keep it in the fridge for up to 4 days. It’s a small effort, but it’s unbelievable how you can talk yourself out of it.

When the garlic sauce is already in the fridge, we're eating salad and not a sandwich and we're not going out anymore. Those are our rules.

We hope you enjoy the sauce as much as we do!

• Yield: 1
• Prep: 3 minutes
• Total: 3 minutes

Ingredients

• 1 cup strained yogurt
• 2 tbsp finely chopped dill
• 2 garlic cloves, minced
• salt to taste

Method

1. Add all ingredients to a small bowl or a container (in case you want to make it ahead for the week).
2. Mix and add salt to taste.
3. To use as dressing, either use 3-4% yogurt, or add a bit of water to thin it out.
4. Use it in wraps, bowls, as a dip or as a topping to stews, one-pan meals.