Greek Yogurt Mint Sauce

Yogurt Mint Sauce

With the holidays coming up fast, I’ve been doing the usual scouring for recipes on the internet.  But this healthy, tasty, versatile sauce can be used all year — veggie dipping sauce, chip/pita dip, garnish for roasted meats.  I found the recipe on — another fabulous recipe from Ina Garten.  I reduced the salt (put in just enough to your taste) and reduced the fat by using 2% Fage yogurt.  I’m sure it could be just as tasty with a fat free yogurt.


6 -7 scallions, white and green parts, chopped
2/3 cup chopped fresh mint leaves
2 tablespoons minced fresh dill
Pinch crushed red pepper flakes
1 tablespoon good olive oil
1 tablespoon freshly squeezed lemon juice
1 cup Greek-style yogurt
1/2 to 3/4 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper


Place the onions, mint, dill, red pepper flakes, olive oil, and lemon juice in a food processor and grind until finely chopped. (If preferred, use a sharp knife to finely mince the herbs).

Add the yogurt, 1/2 teaspoon of salt, and pepper and pulse until combined (or if preferred, mix together in a bowl). Taste the sauce to determine if it needs more salt and if needed, add up to another 1/4 teaspoon.  Transfer to a bowl, cover, and refrigerate for a few hours (or preferably, overnight) to allow the flavors to develop.

Makes about a cup of sauce.

Nutrition per 2 tablespoon serving:*

39 calories, 3 g carbs, 113 mg potassium, 230 mg sodium

*All nutrition info is the result of my internet/product research and should be considered approximate. You can find my favorite nutritional “go-to” sites in my blogroll.

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