This Yogurt Herb Dipping Sauce is made with Greek yogurt, cucumber, fresh herbs, lemon, and garlic. It is fresh, flavorful, and great served with kabobs, vegetables, and pita.
Truthfully, this sauce is less for dipping and more for slathering all over my grilled chicken skewers and sandwiches, but as a stand-alone dip, it is also PERFECT. Served with a veggie platter or pita chips? AMAZING.
This dip calls for fresh and flavor-forward ingredients. I used an English cucumber but a garden cucumber will also do the trick. The fresh mint and basil make this dip SO vibrant and fresh-tasting.
It’s similar to a tzatziki sauce but the Greek yogurt makes it a bit thicker (if you use regular yogurt it needs to be strained overnight).
This yogurt herb dipping sauce is a great compliment to Greek and Mediterranean-inspired dishes. However, you decide to use it, make sure you make a double batch because you’re going to want more.
Hosting Tip //
The best dinner parties I’ve hosted are the ones that are the most casual. Simple food and beer and wine that guests can help themselves to. If someone asks what they can bring, I usually say beer and wine. I love cooking for others. I especially love making meals revolving around a theme (like Greek night), so I leave the beer and wine to the guests. This yogurt herb dipping sauce was a HIT at my Greek food-themed dinner party.
- 1 English cucumber peeled and grated
- 1 cup plain Greek Yogurt
- 3 Tablespoons olive oil
- 2 Tablespoons lemon juice
- 1 garlic clove minced
- 1 Tablespoon minced fresh basil
- 1 Tablespoon minced fresh mint
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Why I Used These Ingredients //
- Plain Greek Yogurt – is a lighter alternative to heavy cream cheese-based dips. It helps create a rich, creamy sauce.
- Olive Oil – helps make a velvety dip that is the perfect scoopable consistency.
- Lemon Juice – balances the tanginess from the Greek yogurt.
- Garlic (minced) – The flavor fresh garlic adds to this recipe will keep you going back for more.
- Fresh Basil (minced) & Fresh Mint (minced) – are common in Greek and Mediterranean-inspired dishes. They add so much fresh flavor.
- Salt & Pepper – highlights the tangy and citrusy tastes.
- English Cucumber – peeled and grated or chopped finely.
Get as much water out of the grated cucumber as possible. Wrap in a kitchen towel and squeeze out excess water.
Add your strained yogurt or your Greek yogurt to a bowl.
Add olive oil, lemon juice, garlic, basil, mint, salt, pepper, and dry cucumber.
Stir to combine.
Chill for 2 hours before serving.
Why is Yogurt Herb Dipping Sauce So Good? //
- This dipping sauce can be made in minutes with fresh, healthy ingredients.
- Dips are kid-friendly. Served with sliced vegetables, your kids may even eat those vegetables.
- It is a delicious dip as well as a topping for kabobs, lamb gyros, wraps, etc.
- You can make it the night before!
- It’s perfect for those looking for a healthier dip option.
Serving Suggestions //
This stuff is great served as a dip with almost anything. It’s also great slathered on grilled meats and vegetables. You can even use it as a salad dressing. The recipes listed below pair perfectly with yogurt herb dipping sauce:
- Tandoori Chicken Burgers
- Sheet Pan Moroccan Chicken with Olives and Apricots
- Mediterranean Pita Burgers
- You can use plain full-fat yogurt or sour cream in place of Greek yogurt. Just be sure to strain out as much moisture as possible.
- Switch up the herbs. You could also add in fresh dill, Greek oregano, or chives.
- A reader mentioned making this dipping sauce with Italian herbs, garlic, and lime zest and serving it with tomato, cucumbers, and freshly grated parmesan …and quite frankly, that sounds INCREDIBLE.
Tips & Tricks //
- A very thick Greek yogurt is key to making this sauce. To get rid of some of the moisture, I put a coffee filter inside of a fine-meshed strainer and let it sit over a bowl in the fridge overnight. The moisture will drain out and you will have a very thick yogurt -perfect for this recipe.
- Cucumbers have a tendency to release a lot of water which can make or break a good dip. Be sure to remove the seeds and squeeze out as much moisture as possible before peeling and chopping.
- If you grate the cucumber (which I prefer over chopping it) you need to get the excess water out of the cucumber. I wrap it in a kitchen towel and squeeze the water out until it is almost dry. I do make this dip a few hours before I am going to serve it. You can make it ahead of time and it will taste delicious but the water will start to come out of the yogurt and cucumbers so you will need to mix until it comes back together.
How to Store //
Yogurt dipping sauces should be stored in an airtight container in the refrigerator for 3 to 5 days. Re-stir before serving.
Make-Ahead and Freezer Options //
Do not freeze (dairy-based sauces and dips do not freeze well).