Mint Yogurt Sauce

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This easy mint yogurt sauce only requires 1 bowl and 5 minutes of prep time, and it’s so deliciously fresh, zippy, and versatile.

Its lovely bright flavour and texture is great with veggies, salads, fritters, falafel and all your freshly grilled or roasted summery stuff! : )

Top view of a bowl full of creamy mint yogurt sauce served with falafels, pita bread, cherry tomatoes and veggie sticks.

Made with thick Greek yogurt, fresh mint, lemon, garlic and extra virgin olive oil, this sauce is bright, tasty, and has the right texture.

The Greek yogurt makes it extra-creamy but also tangy and fresh rather than rich and heavy. And it’s healthy too.

Best of all, this is the easy-breezy, no-frills, fresh-and-flavorful mint yogurt sauce that you can whip up in no time using one bowl.

Just chop the mint leaves, add them to the rest of the ingredients, mix everything until smooth, season to taste, and serve!

This sort of dip is also terrific at a summer banquet. Imagine grilled peppers, eggplants, BBQs, or any dippable vegetables coming into season.

This luscious mint yogurt sauce is the perfect way to jazz things up!

List of the ingredients

  • Greek yogurt
  • Fresh mint
  • Extra virgin olive oil
  • Lemon juice
  • Garlic
  • Cayenne pepper (optional)
  • Salt & pepper
The ingredients to make this mint yogurt sauce are arranged over a white background.

How to make mint yogurt sauce

(Note: this is a quick description with step-by-step photos; the full recipe is at the bottom of the page)

  • Place the yogurt in one mixing bowl with lemon juice, olive oil, cayenne pepper, salt, pepper, and finely grated garlic (I use this zester, and it’s excellent for this job).
  • Then, chop the mint leaves and add them to the rest of the ingredients.
Top view of a glass bowl full of yogurt and a wooden board with chopped mint.
  • Mix well to combine, and season again to taste if needed.
  • Stir until smooth, and serve!
Top view of a glass bowl full of yogurt and chopped mint, olive oil and lemon juice.

Recipe notes

Mint yogurt sauce ingredients

Yogurt: of course! I love whole milk Greek yogurt for this recipe; It makes the sauce creamy, rich, and tangy. Full-fat plain yogurt works fine, too.

Mint: it gives sharp, refreshing flavor and contrast. Use only fresh mint leaves here, not the dried stuff. You can also add some chopped cilantro or dill along with the mint.

Lemon juice: for brightness.

Extra virgin olive oil: it brings everything together. Use good-quality extra virgin olive oil with its fragrant fruity flavor.

Garlic: for a delicious garlicky bite.

Cayenne pepper: just a little bit (and optional), for a nice pop of heat! 

Salt & pepper: taste and adjust the seasoning to your liking until the flavor pops.

Close-up of a piece of pita bread dipped into the mint yogurt sauce. pita bread with falafels in the background.

What to serve with this mint yogurt sauce?

My favorite way to enjoy this simple sauce is to serve it with roasted vegetables and pita bread for a fresh Mediterranean meal!

You can also use this mint yogurt dip to accompany grilled meat or salads like this lentil tabbouleh, barley salad, crispy lettuce salad, or winter salad with roasted root vegetables.

It also makes a fantastic appetizer with a crudités platter to highlight cucumber, carrots, and all the vegetables you love!

Top view of a grey plate full of vegetable, pita bread, avocado and mint yogurt sauce.

More recipes with mint or yogurt?

If you’ll have yogurt leftovers to use up, you might want to look at these delicious yogurt cake, strawberry bread and frozen strawberry yogurt!

And if you are looking for more recipes that use mint, I’ve got you covered with these delicious ideas:

Lastly, let me know if you make this mint yogurt sauce recipe. Leave a comment and/or give this recipe a rating. I would love to hear from you guys and get your feedback!

And for more recipe updates, subscribe to my newsletter and follow me on InstagramPinterest and Facebook. And, of course, if you make this recipe, don’t forget to tag me. : ) 

Top view of a brown bowl full of mint yogurt sauce served with tomatoes with pita bread.
Print Recipe
4 from 1 vote

Mint Yogurt Sauce

This easy mint yogurt sauce only requires 1 bowl and 5 minutes of prep time, and it's so deliciously fresh, zippy, and versatile. Its bright flavour and texture is excellent with veggies, salads, fritters, falafel and all your freshly grilled or roasted summery stuff!
Recipe yields about 1 ½ cup of sauce, enough for 4 people.
Prep Time5 minutes
Total Time5 minutes
Course: Condiment, Dips
Cuisine: vegetarian
Keyword: mint yogurt sauce
Servings: 4
Calories: 73kcal
Author: Katia


  • 1 cup (250 grams) Greek yogurt (or full-fat plain yogurt)
  • ½ garlic clove, finely grated
  • 1 ½ Tablespoon extra virgin olive oil
  • 1 ½ Tablespoon fresh lemon juice, use more if you like
  • ¼ to ½ teaspoon fine salt, to taste
  • teaspoon freshly ground black pepper, or to taste
  • teaspoon cayenne pepper, or to taste (optional)
  • 2-3 Tablespoons fresh mint leaves, chopped


  • Add the yogurt, olive oil, lemon juice, garlic, cayenne pepper, salt (I use about ½ scant teaspoon), and pepper to the bowl, and stir to blend. Chop the mint leaves, add them to the bowl, and stir to combine.
  • Leave the mixture rest for 5 minutes to allow the flavors mingle. Then taste and add additional lemon juice, and/or salt and cayenne pepper, if necessary. You might add more chopped mint if you like, the recipe is very flexible and you can adjust it to your liking.
  • Serve immediately at room temperature or chill for later (see the recipe card for the storage).


How long does it keep? Leftover yogurt mint sauce keeps well, chilled, for about 4 days. Store in airtight container, possibly a glass container. It’s not freezer friendly
Make it dairy free/vegan? Substitute an equal amount of coconut yogurt for the Greek yogurt.
Nutrition facts: the nutrition values are for one serving and they are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.


Calories: 73kcal | Carbohydrates: 3g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 508mg | Potassium: 115mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 162IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 0.3mg


  1. 4 stars
    Thank you so much Katia for this recipe! I needed something to do with the few mint leaves I had left. Definitely a new sauce/dip recipe I will prepare again.

    1. You’re very welcome, Brenda! I’m glad you liked it, and thanks for sharing your feedback. : )

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