The inspiration for this recipe was a Mediterranean-style meal I had in Paris, with vegetables served over a swoosh of creamy sauce. I created this recipe and served it originally with these roasted beets and carrots, and we became fast fans. Now we use it in many ways: as a base layer for roasted broccoli, as a dip for veggies, and a drizzle for bowl meals like Mediterranean bowls. It truly takes minutes, and it’s simple enough to memorize. Basically, it’s our sauce soul mate!
Use full-fat yogurt if possible. This recipe tastes best with full-fat Greek yogurt: it has the creamiest mouthfeel. Fresh mint adds a nuance to the flavor. If you don’t have it, you can use finely chopped fresh dill or even fresh parsley. We recommend omitting the herbs if you don’t have fresh.
If you’re looking for more of a traditional Greek yogurt sauce with dill, try our dill sauce or Tzatziki sauce.
Grilled or roasted vegetables: Spread a layer on a plate, then top with grilled vegetables, roasted vegetables, roasted beets and carrots, or roasted broccolini Dip: Top with tomato confit as a dip for bread, or dip fresh vegetables or baked veggie nuggets Chicken or fish: Add a layer to a plate, then top with grilled chicken, pan seared chicken, baked salmon, or grilled salmon Bowl meals: Use as a drizzle for a falafel salad or power bowl Burgers or sandwiches: Slather onto a falafel burger, salmon burger, or shrimp burger
5 from 1 review
