Easy Yoghurt Dressing - 5-Minute Versatile Sauce Recipe

This is the most versatile yoghurt dressing you'll EVER make! Ready in 5 minutes and you can use WHATEVER you have in the fridge - fresh herbs, spices, chilli, garlic, spring onions - literally anything goes! Even if the worst came to the worst and all you had was salt and black pepper, you'd still have something that tastes good. This creamy, tangy, flavourful dressing is perfect drizzled over wraps, salads, roasted vegetables, grilled meats, or absolutely anything that needs a delicious finishing touch!

Recipe Details:

• Prep Time: 5 minutes
• Chill Time: Optional (flavours develop if you can wait!)
• Total Time: 5 minutes
• Makes: About 150ml (enough for 4-6 servings)
• Difficulty: Super Easy
• Special Equipment: Just a bowl and spoon!

The beauty of this recipe it is that you can adapt it to whatever you've got lurking in the fridge. Got some fresh herbs that need using up? Chuck them in. Half a spring onion? Perfect. Leftover chilli sauce? Brilliant. The yoghurt acts as the creamy, tangy base, and then you just add whatever flavours you fancy. I'm going with sambal (Indonesian chilli paste) for a bit of heat and depth, fresh coriander for brightness, spring onion for a gentle oniony bite, and plenty of salt and cracked black pepper. But you could go in SO many different directions with this! Add garlic and dill for a Greek-style tzatziki vibe. Add tahini and lemon for a Middle Eastern twist. Add lime and jalapeño for Mexican flavours. Add curry powder and mango chutney for an Indian-inspired raita. The possibilities are ENDLESS! What makes this dressing so brilliant is how it brings everything together. Whether you're making wraps with marinated chicken and flatbreads, or just having a salad for lunch, a good drizzle of this creamy, flavourful dressing takes it from good to absolutely AMAZING. And because it's so quick to make, you can whip it up fresh whenever you need it. The flavours develop and improve if you can let it sit in the fridge for 30 minutes before serving, but honestly, it's delicious straight away too!

Why You'll Love This Recipe

• 5 minutes flat: Genuinely the quickest dressing you'll ever make
• Uses up leftover yoghurt: Perfect zero-waste cooking
• Totally adaptable: Use whatever herbs, spices, or flavourings you have
• Versatile: Works on wraps, salads, roasted veg, grilled meat - everything!
• Fresh and healthy: Light, creamy, and packed with flavour
• Even basic is good: Just salt and pepper creates something tasty!

Ingredients

Base Version (My Favourite):

• 150g natural yoghurt (leftover from your tub!)
• 1 tablespoon sambal (or any chilli sauce/paste)
• Small handful fresh coriander, roughly chopped (about 5g)
• 1 spring onion, finely sliced (just the top green part)
• Salt, to taste
• Freshly cracked black pepper, to taste (generous amount!)

Absolute Minimum Version:

• 150g natural yoghurt
• Salt and black pepper

Optional Additions:

• Squeeze of lemon or lime juice
• 1 clove garlic, minced
• Fresh herbs (dill, parsley, mint, basil)
• Ground spices (cumin, paprika, curry powder)
• Hot sauce or chilli flakes

Instructions

1. Start with your yoghurt: Add the yoghurt to a bowl. Use natural yoghurt or Greek yoghurt - whatever you have leftover!

2. Add your flavourings: Add the sambal (or your chosen chilli sauce), chopped coriander, and sliced spring onion. 

3. Season generously: Add a good pinch of salt and plenty of freshly cracked black pepper. Don't be shy with the pepper - it adds brilliant flavour!

4. Mix well: Stir everything together really well until all the ingredients are evenly distributed throughout the yoghurt. Give it a taste!

5. Adjust seasoning: Taste the dressing and adjust as needed. Want more heat? Add more sambal or chilli. Want more tang? Add a squeeze of lemon or lime. Want more depth? Add more salt or pepper. Make it work for YOU!

6. Let it sit (optional): If you have time, cover the bowl and pop it in the fridge for 30 minutes. This lets all the flavours mingle and develop. But honestly, it's delicious straight away too!

7. Give it a stir before serving: If it's been sitting in the fridge, give it a good stir before drizzling over your wraps, salads, or whatever you're serving.

8. Drizzle generously: Use a spoon to drizzle the dressing over your food, or transfer it to a squeeze bottle for neater drizzling. Don't be shy - this stuff is DELICIOUS!

Chef's Tips

Use what you have: This is more technique than recipe - adapt it to whatever's in your fridge!

Fresh herbs are brilliant: Coriander, parsley, dill, mint, or basil all work beautifully. Use what you have!

Chilli paste vs sauce: Sambal, sriracha, harissa, or any chilli sauce works. Adjust amount based on heat level!

Greek yoghurt makes it thicker: Use Greek yoghurt for a thicker, richer dressing. Natural yoghurt is lighter.

Season properly: Don't under salt! Yoghurt needs good seasoning to really sing.

Let flavours develop: If you can wait 30 minutes before serving, the flavours improve dramatically.

Adjust consistency: Too thick? Add a splash of water or lemon juice. Too thin? Add more yoghurt!

Make it ahead: This keeps for 2-3 days in the fridge and the flavours get even better!

Taste as you go: Everyone's taste is different - adjust until it's perfect for you!

Flavour Variations

Greek-Style Tzatziki:

• Add: grated cucumber (squeezed dry), minced garlic, fresh dill, lemon juice, salt and pepper

Middle Eastern Tahini Yoghurt:

• Add: 1 tablespoon tahini, juice of ½ lemon, 1 clove minced garlic, pinch of cumin, salt and pepper

Mexican Crema:

• Add: juice of ½ lime, pinch of cumin, chopped coriander, jalapeño (optional), salt and pepper

Indian Raita:

• Add: grated cucumber, chopped mint, pinch of cumin, pinch of chaat masala, salt

Herb Garden Dressing:

• Add: mix of chopped fresh herbs (parsley, dill, chives, basil), lemon juice, garlic, salt and pepper

Spicy Harissa Yoghurt:

• Add: 1 tablespoon harissa paste, lemon juice, fresh coriander, salt and pepper

Ranch-Style:

• Add: garlic powder, onion powder, dried dill, dried chives, black pepper, pinch of salt

Garlic & Dill:

• Add: 2 cloves minced garlic, lots of fresh or dried dill, lemon juice, salt and pepper

Uses for This Dressing

Wraps and sandwiches: Drizzle inside wraps filled with grilled chicken, falafel, or roasted vegetables

Salads: Toss through green salads, grain salads, or roasted vegetable salads

Grilled meats: Serve alongside grilled chicken, lamb, beef, or fish

Roasted vegetables: Drizzle over roasted cauliflower, carrots, sweet potato, or any roasted veg

Falafel and kebabs: The perfect cooling sauce for spicy Middle Eastern dishes

Jacket potatoes: Use as a topping instead of butter or sour cream

Dipping sauce: Serve alongside chips, vegetable crudités, or flatbreads

Bowl meals: Drizzle over rice bowls, grain bowls, or buddha bowls

Storage & Make-Ahead

Best served fresh: The dressing is at its best when freshly made, but it keeps brilliantly!

Refrigerator storage: Store in an airtight container or jar in the refrigerator for up to 3 days. The flavours actually improve over time!

Stir before serving: If it's been sitting, give it a good stir before using as ingredients can settle.

Make ahead for parties: Make this the morning of your party and let it sit in the fridge all day for maximum flavour.

Consistency changes: The dressing may thicken up in the fridge. Just stir in a tiny splash of water if needed.

Not suitable for freezing: Yoghurt-based dressings don't freeze well as they separate when defrosted.

Fresh herbs wilt: If using fresh herbs and storing for a few days, they'll soften and darken, but the flavour is still great.

Frequently Asked Questions

Q: Can I use Greek yoghurt instead of natural yoghurt? A: Absolutely! Greek yoghurt makes a thicker, richer dressing. Natural yoghurt is lighter and more pourable.

Q: What if I don't have any fresh herbs? A: Use dried herbs instead! About 1 teaspoon dried herbs = 1 tablespoon fresh. Or just use spices and seasonings.

Q: Can I make this dairy-free? A: Yes! Use dairy-free yoghurt (coconut or soy-based). The flavour will be slightly different but still delicious.

Q: My dressing is too thick. What should I do? A: Just add a splash of water, lemon juice, or milk and stir until you reach your desired consistency.

Q: What's sambal? A: Indonesian chilli paste with garlic. You can find it in most supermarkets. Sriracha or any chilli sauce works as a substitute!

Q: Can I add garlic? A: Yes! Minced fresh garlic or garlic powder both work brilliantly. Start with 1 clove and adjust to taste.

Q: How spicy is this dressing? A: That depends on how much chilli sauce you add! Start with 1 teaspoon and add more if you want extra heat.

Q: Can I make this without any chilli? A: Absolutely! Just use herbs, garlic, lemon juice, and seasonings for a mild creamy dressing.

You Might Also Like

2-Ingredient Yoghurt Flatbreads - The perfect vehicle for this delicious dressing!

Yoghurt Marinated Chicken Thighs - Drizzle this dressing over the marinated chicken for the ultimate combination.

Zaalouk - Moroccan Roasted Aubergine Dip - Another brilliant yoghurt-based dip that's incredibly versatile.

Enjoy!

Del x

This easy yoghurt dressing is the ULTIMATE versatile sauce! Ready in 5 minutes using whatever you have in the fridge. Perfect for wraps, salads, roasted veg, grilled meats - absolutely everything! Make it your own by adding whatever herbs, spices, or flavourings you fancy. It's the perfect way to use up leftover yoghurt!