Mint Yogurt Sauce
A refreshing mint yogurt sauce for Mediterranean classics like kofte, falafel, kabobs and more. Use it as a healthy dip for veggies, too!
Servings: 2 cups
Equipment
- small food processor or immersion blender
Ingredients
- 2 cups plain yogurt, I used thick low fat yogurt
- 2 garlic cloves, peeled and smashed
- 1 cup mint leaves, loosely packed*
- 1 Tbsp fresh lemon juice, or more to taste
- pinch salt
Instructions
- Load everything into your small food processor and process until smooth and creamy. Taste and adjust the salt or lemon juice if you like.
- Depending on the yogurt you use, you may want to thin your sauce a bit. You can add milk, water, olive oil, or more lemon juice as necessary to thin it to the consistency you'd like.
- Transfer to a jar and refrigerate for up to a week.
Notes
*Look for spearmint rather than peppermint. Spearmint is the more commonly used mint variety in cooking. It has a bright and refreshing flavor with a slightly sweet undertone. Spearmint is often used in Mediterranean, Middle Eastern, and Asian cuisines to flavor dishes like lamb, salads, tabbouleh, and mint teas. Peppermint, on the other hand, has a stronger and more intense flavor compared to spearmint. It has a cool and slightly spicy taste with a menthol aroma (think toothpaste!) Peppermint is often used in desserts, such as chocolate dishes, ice cream, and candies.
Nutrition
Serving: 1 Tbsp · Calories: 11 kcal · Carbohydrates: 1 g · Protein: 1 g · Fat: 0.3 g · Saturated Fat: 0.2 g · Polyunsaturated Fat: 0.01 g · Monounsaturated Fat: 0.1 g · Cholesterol: 1 mg · Sodium: 11 mg · Potassium: 45 mg · Fiber: 0.1 g · Sugar: 1 g · Vitamin A: 68 IU · Vitamin C: 1 mg · Calcium: 32 mg · Iron: 0.1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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