Green Leaves Yoghurt Sauce Recipe

I absolutely love this recipe because it’s a flavor-packed, creamy dip that comes together so quickly and makes me feel like a pro chef with minimal effort. Plus, the fresh greens and zesty lemon juice make it super refreshing and perfect for any gathering or just a chill snack night in!

I adore crafting new and intense sauces, and my Green Leaves Yoghurt Sauce is one of my go-to favorites. It’s a fresh and vibrant complement to many dishes.

When I sit down to have it, it always feels as if I am indulging in something rich and exciting, yet simple. Greek yogurt is the base around which this sauce revolves, but the real stars of the show are the sauce’s three leafy-green ingredients: spinach, basil, and parsley.

Ingredients

1 cup plain Greek yogurt: High in protein and probiotics, it bestows a rich creaminess and a wonderful tanginess.

1 cup mixed fresh green leaves: Supplies vitamins, minerals, and fiber; amplifies freshness.

1 tablespoon lemon juice: Supplies brightness and sharpness and is rich in vitamin C.

1 clove garlic, minced: Offers health benefits; boosts flavor with a savory punch.

1 tablespoon olive oil: Adds smoothness and body; delivers heart-healthy fats.

Ingredient Quantities

• 1 cup plain Greek yoghurt
• 1 cup mixed fresh green leaves (such as spinach, basil, and parsley)
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt to taste
• Black pepper to taste

Instructions

1. Wash the mixed green leaves well with cold running water and dry them in a towel.

2. Finely chop the green leaves and set them aside.

3. In a bowl of medium size, add the plain Greek yogurt.

4. Combine the yogurt and lemon juice in a bowl and mix thoroughly.

5. Stir the minced garlic into the yogurt mixture, distributing it evenly throughout.

6. Add the olive oil in a slow stream, mixing until it is fully incorporated into the yogurt.

7. Incorporate the chopped green leaves into the batter until they are equally distributed.

8. Add salt and black pepper to taste, and mix thoroughly.

9. Move it to an appropriate dish and allow it to rest in the cold for half an hour. This lets the flavors mix.

10. Use as a dip or sauce with dishes you love, or keep it in an airtight container in the refrigerator for up to 3 days and enjoy it as a solo item.

Equipment Needed

1. Cutting board
2. Knife
3. Salad spinner or clean kitchen towel
4. Medium-sized mixing bowl
5. Measuring cups and spoons
6. Spoon or whisk
7. Airtight container

FAQ

• Q: Can I use any type of yoghurt?Plain Greek yoghurt is the best option because of its thick and creamy texture that works so well in complementing the sauce.
• Q: Can I substitute the green leaves?A: Indeed, any fresh greens can be used, such as kale, arugula, or cilantro, to match your taste and what is available to you.
• Q: Is this sauce suitable for vegans?A: As prepared, it’s not vegan due to the yogurt, but you can substitute a plant-based yogurt.
• Q: How long can I store the sauce?A: In an airtight container in the refrigerator, the sauce keeps for up to 3 days.
• Q: What dishes go well with this sauce?B: This sauce based on yoghurt goes wonderfully with:
  — Grilled meats
  — Roasted vegetables
  — Salads
• Q: Can I make it spicy?You can introduce some heat by adding a pinch of chili flakes or a dash of hot sauce.

Substitutions and Variations

Use plain, regular yogurt or a non-dairy yogurt for a vegan option in place of Greek yogurt.
Kale, arugula, or cilantro can be used for a burst of flavor in lieu of mixed greens.
Substitute lime juice or apple cider vinegar for the lemon juice, and you’ll experience a different, yet complementary, flavor.
For a milder flavor, substitute shallots or green onions for the garlic.
For olive oil, try either avocado oil or flaxseed oil, both of which have very different nutrient profiles.

Pro Tips

1. For an extra creamy texture, strain the Greek yogurt with a cheesecloth or fine mesh sieve for about an hour before using it. This removes excess moisture and enhances the dip’s consistency.

2. To intensify the flavor, consider briefly toasting the minced garlic in the olive oil over low heat until just golden. This mellows its sharpness and infuses the oil with garlic flavor before mixing it into the dip.

3. Add zest from the lemon before juicing it to enhance the citrusy flavor without increasing acidity. Stir it in with the yogurt and lemon juice for a fresher taste.

4. To preserve the vibrant green color of the leaves, blanch them quickly in boiling water for about 10-15 seconds, then immediately transfer them to an ice bath. This prevents oxidation and retains their bright hue.

5. Experiment by adding a pinch of chili flakes or a dash of smoked paprika for a subtle kick or smoky undertone, complementing the fresh herbs and yogurt base.