Cilantro Yogurt Sauce

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This flavorful Cilantro Yogurt Sauce goes with almost anything! Made with Greek yogurt, cilantro, and jalapeno. This 3 minute recipe makes a creamy sauce that's not too runny. Use it as a marinade; sauce for salads, wraps, or tacos; or as a dip for veggies, chips, or quesadillas. Delicious, bright, and healthy too! (Gluten Free).

Prep Time3

Total Time3

Servings:

Author: Bri Beaudoin

Ingredients

¾ cup plain Greek yogurt (see note 1)
¼ avocado (see note 2)
½ cup fresh cilantro (see note 3)
1 small clove garlic
½ to 1 jalapeno pepper (cored and chopped) (see note 4)
½ teaspoon fine sea salt

Instructions

Combine: To a food processor (or blender), add ¾ cup plain Greek yogurt, ¼ avocado, ½ cup fresh cilantro, 1 small clove garlic, ½ to 1 jalapeno pepper (cored and chopped), and ½ teaspoon fine sea salt. Blend until smooth. Taste and adjust seasonings if needed (see note 4).

Notes

Greek Yogurt: Use the thickest Greek yogurt you can get. Full-fat Greek yogurt will have the best taste/texture, but low-fat works too. Runny yogurt will make for a runny sauce.
Avocado: You need ¼ of an avocado. Keep the rest for another use (like Halloumi Wraps, Guacamole, or salads). You can make this sauce without avocado, but it'll be quite runny. We tested this sauce with more avocado too, but the avocado flavor starts to become pronounced.
Cilantro: You can use the leaves and tender stems. The measuring cup should be lightly packed, but not tightly packed. If you add too much cilantro, it'll water down the sauce.
Jalapeno Pepper: Adjust the amount of pepper to taste. Some peppers are spicier than others, so if in doubt, start with less and add more as needed. Coring the pepper refers to removing the inner white pith ("ribs") and seeds, to make it milder. You can substitute serrano pepper— but they're spicier than jalapeno so adjust accordingly. If you don't want any heat, skip the pepper.
Storage tips: You can store this sauce in the fridge for up to 4 days.

Nutrition