Creamy Garlic Dijon Yogurt Sauce (Easy All-Purpose Dip)
This Creamy Garlic Dijon Yogurt Sauce is tangy, savory, and bright enough to wake up just about anything you’re dipping, spreading, or drizzling.
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There are sauces you make once for a specific recipe. And then there are sauces that quietly move into your fridge and refuse to leave.
This is the second kind.
When I make a batch of this, I find myself putting it on everything. Burgers. Roasted potatoes. Rice paper spirals.
It’s creamy from the mayo and yogurt, sharp from the grainy Dijon, and bright from lemon and apple cider vinegar. The grated garlic gives it that subtle heat that blooms as it sits.
If you’ve made my punchy burger sauce, you already know I’m a big believer that a dish is only as good as its sauce. This one leans lighter, tangier, and more versatile.It just makes everything better.
Try it with:
Bacon, Egg and Cheese Rice Paper Dumplings
Any of my Rice Paper Spirals or burgers
Tri-color Sweet Potato Stacks...
It plays well with all of them.
Why this Garlic Dijon Yogurt Sauce works
The combination of mayonnaise and Greek yogurt gives body without heaviness. Grainy Dijon adds texture and sharpness. Lemon juice and apple cider vinegar balance the richness. Letting it rest allows the garlic to mellow and integrate into the sauce.
"I tried to make a batch for the week, but we drained it in 2 days! My family puts this on everything. Yum."
- Irene (email subscriber)
Recipe
Creamy Garlic Dijon Yogurt Sauce (Easy All-Purpose Dip)
Ingredients
- ½ cup mayonnaise
- ½ cup plain Greek yogurt
- 3 tablespoons grainy Dijon mustard
- 1 small garlic clove very finely grated
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly cracked black pepper
- Optional: small pinch smoked paprika or cayenne
Instructions
- Whisk Base: Whisk together ½ cup mayonnaise, ½ cup Greek yogurt, and 3 tablespoons grainy Dijon mustard until smooth.
- Add Flavor: Stir in 1 grated garlic clove, 1 tablespoon lemon juice, 1 teaspoon apple cider vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Adjust: Taste and adjust with more Dijon for sharpness, more lemon for brightness, or a splash of pickle juice for a diner-style edge.
- Rest: Let sit for 10–15 minutes before serving so the garlic blooms and the flavors deepen.
Notes
- Do your best to finely grate the garlic. I always aim for that when I'm using raw garlic in a sauce. Big chunks will overpower it.
- If you want it thinner for drizzling, add a teaspoon of water at a time until it loosens.
Nutrition
Frequently Asked Questions for the Creamy Garlic Dijon Yogurt Sauce
You can. Expect it to be tangier and less rich, though.
For sure. The best part of sauces like this is you can totally customize it to what you want, it's very forgiving. Add cayenne, extra Dijon, or a spoon of hot sauce to tweak the spice ratio.
Very! It’s lighter than traditional my punchy burger sauce but still bold enough to stand up to beef.
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