Green Leaves Yoghurt Sauce Recipe

I absolutely love this recipe because it’s like a burst of freshness in every bite, perfectly capturing the zesty and creamy flavors I crave in a healthy dip. Plus, the vibrant green leaves make me feel like I’m doing something amazing for my body, while still indulging in something delicious!

I enjoy making tasty and healthy mixtures, and this Green Leaves Yogurt Sauce is that and more. It’s not only delicious but also good for you, as it’s made with Greek yogurt, fresh spinach, and a profusion of herbs: basil, parsley, and a few other spices.

“Zesty” is the word that comes to mind to describe it, and I think the lemon juice and olive oil that I drizzled over the finished sauce really push it in that direction.

Ingredients

Protein-rich, Greek yogurt offers a creamy texture to the sauce while delivering a robust serving of probiotics.

Pristine emerald foliage: Crammed with nutrients and potent antioxidants, providing a fresh, zesty taste.

Garlic is a source of allicin, which gives garlic a strong flavor and may confer some immune-boosting benefits.

Juice from lemons: Contributes a zesty tang and is abundant in vitamin C, boosting the flavor profile.

Oil from olives: Delivers healthful lipids and a velvety mouthfeel; is a flavor balancer.

Ingredient Quantities

• 1 cup Greek yogurt
• 1 cup mixed fresh green leaves (such as spinach, basil, and parsley)
• 1 small clove garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: 1 tablespoon chopped fresh dill or mint

Instructions

1. Thoroughly wash and dry the mixed fresh green leaves to remove any dirt or residue.

2. Chop the fresh green leaves very finely, so they are smooth enough to blend.

3. In a food processor or blender, combine the minced garlic, chopped green leaves, Greek yogurt, lemon juice, and olive oil.

4. Mix the concoction at a medium blender setting until the foliage has been reduced to a fine chop and is well mixed with the yogurt.

5. Once the blend is smooth, incorporate the salt and black pepper.

6. For a few seconds, blend again to ensure an even distribution of seasoning throughout.

7. If you wish, you can add the chopped fresh dill or mint to the mixture.

8. Blend the dill or mint briefly, using quick pulses, to combine and incorporate without over blending or over processing.

9. Adjust the seasoning to your liking. If necessary, add more salt or lemon juice to reach your preferred flavor profile.

10. Move the sauce to a bowl, cover it, and put it in the refrigerator for a minimum of 30 minutes. This is an essential step that allows the flavors to mix and meld. If you rush it and don’t let it chill, the taste won’t be as developed.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Salad spinner or clean kitchen towel
4. Measuring cups and spoons
5. Food processor or blender
6. Mixing bowl
7. Spoon or spatula
8. Airtight container or bowl with cover
9. Refrigerator

FAQ

• Can I use other types of yogurt instead of Greek yogurt?It is indeed possible to utilize standard yogurt, but when one opts for Greek yogurt, the resulting sauce achieves a density and creaminess that is far superior.
• Can I use frozen green leaves?The optimal flavor and texture come from fresh leaves. If you use frozen, make sure to dodge the typical pitfall of using thawed, undrained frozen greens, which can lead to a dish that’s a textural and flavored muddle.
• How long can I store the Green Leaves Yoghurt Sauce?This sauce can be stored in the refrigerator for as long as 3 days in an airtight container.
• What can I serve this sauce with?It goes nicely with grilled meats, roasted vegetables, or bread and crackers for dipping.
• Can I omit the garlic if I’m sensitive to it?Indeed, the garlic can be omitted or replaced mild-flavored garlic powder for a different take.
• What if I don’t have a blender or food processor?The ingredients can be combined by hand for a chunkier texture, with the greens finely chopped and the ingredients mixed together in a bowl.
• Can I add other herbs to the sauce?Of course! You can play around with other herbs, such as cilantro or tarragon, for even more flavor variations.

Substitutions and Variations

Greek yogurt: Replace with standard yogurt or sour cream, which can deliver an equally creamy texture.
Fresh green leaves (mixed): for varied flavor notes, use arugula, kale, or cilantro.
Garlic: Substitute with 1/2 teaspoon garlic powder or a small shallot for a milder taste.
Lemon juice: Use lime juice or white wine vinegar as a substitute for a different kind of acidity.
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Olive oil: Use either avocado oil or sunflower oil as adequate substitutes.

Pro Tips

1. Dry the Greens Thoroughly After washing your greens, use a salad spinner or pat them dry with a towel. Excess moisture can dilute the flavor and make the sauce watery.

2. Chill Your Ingredients Before blending, consider chilling your Greek yogurt and greens in the refrigerator. This helps maintain a fresh taste and improves the texture of the final sauce.

3. Use Fresh Lemon Juice Freshly squeezed lemon juice has a brighter flavor compared to bottled options. It will enhance the freshness of the sauce significantly.

4. Adjust Garlic to Taste Depending on the size and potency of your garlic, you might want to add more or less. Taste the mixture after blending, and adjust the amount of garlic according to your preference.

5. Experiment with Herbs The optional dill or mint can dramatically change the flavor profile. Try making small batches with each herb to see which you prefer, or use both for a complex, herby taste.