Looking for a sauce that will make you (and your kids, your partner, anyone else who is coming over for dinner) want to eat ALL the veggies? This Greek yogurt garlic aioli is magic. I’ve been making this for years because it makes vegetables so damn delicious.
Want to know how to make this simple 6-ingredient life-changing sauce? Read on.
- Plain Greek yogurt. Be sure to get plain. I don’t recommend getting flavors involved here. It will interfere with the flavors brought by the remaining ingredients. You can use the fat level you prefer. In my experience, full-fat gives the best flavor.
- Mayo. This is optional. If you don’t have mayo or dislike mayo, you can use all Greek yogurt. I really like the flavor that a bit of mayo brings though. It makes the aioli more complex. That being said, I have tried ALL sorts of ratios and variations over the years. This is a flexible recipe and you can customize it to your preference and pantry!
- Garlic. Fresh garlic. Lots of it if you like a strong garlic flavor! Helllllo nitric oxide boost!
- Fresh parsley. I like this best with fresh parsley, but I have also used dried parsley when I’m out of fresh. Cilantro is another option, though it does result in a different flavor profile. The amount you add is flexible as well, add until you like the flavor, texture and color of the sauce.
- Black pepper. Lots of it.
- Fresh lemon juice. Enough to get the sauce texture you want.
How to Make Greek Yogurt Garlic Aioli:
1. Add the Greek yogurt and mayo to a bowl. Stir together.
2. Add minced garlic, chopped fresh parsley and black pepper.
3. Add lemon juice. Stir until well-combined. If you want a thinner sauce, add more lemon juice.
4. You’re done! See below for serving suggestions.
Greek Yogurt Garlic Aioli
A quick and delicious sauce that makes veggies irresistible
- 1/2 cup plain Greek yogurt
- 2 tbsp mayonnaise
- 2 cloves garlic minced
- 1/4 cup parsley chopped
- 1 lemon juiced
- black pepper to taste
Add the Greek yogurt and mayo to a bowl. Stir together.
Add minced garlic, chopped fresh parsley, and black pepper. Stir.
Add lemon juice. Stir until well-combined. If you want a thinner sauce, add more lemon juice
See below for serving suggestions, and enjoy!!
- Serve with roasted vegetables like Brussel sprouts or broccoli
- Put it on top of a baked potato
- Dip French fries in it
- Layer it over roasted potatoes
- Dip steamed artichokes in it
- Use it as a spread on a sandwich
What is aioli?
Traditionally, aioli is an emulsion of garlic, salt, olive oil, sometimes egg, sometimes mayo. Many Mediterranean cultures have a variety of versions. In American restaurants, you most often find it made with mayo.
What is the difference between using mayo and Greek yogurt?
Mayo is a divisive ingredient. Some people love it, some people hate it. Remember, all foods fit and we encourage finding food freedom. So, let’s try to approach it neutrally.
Mayo is an emulsion of oil, eggs, vinegar, salt, sometimes sugar, lemon juice and maybe a few other ingredients depending on the brand. Plain Greek yogurt is made from milk, cream (depending on which fat level you go with), and live active cultures.
If we look at it by tablespoon, mayo is more energy-dense. Mayo provides about 90 calories, 10 grams of total fat, including 1.5 grams of saturated fat per tablespoon. Greek yogurt is not as energy-dense, and it (the full-fat version) provides about 13 calories, 0.75 grams of total fat including 0.5 gram of saturated fat per tablespoon.
With Greek yogurt, you get a bit of a protein boost as well as the live active cultures which are great for supporting our gut health. If you’re looking to lighten things up a bit, give this mostly Greek yogurt version a try and let us know what you think!
What can I serve with Greek yogurt garlic aioli?
The real question is, what can you NOT serve with this magic sauce?!
- Hands down my favorite combination is roasted Brussel sprouts with this sauce
- It also is wonderful with roasted broccoli
- Potatoes in all forms are a dream with this Greek yogurt garlic aioli – put it on top of a baked potato, dip French fries in it, or layer it over roasted potatoes
- Dip steamed artichokes in it
- Use it as a spread on a sandwich
So many delicious ways to use it, so you know it won’t last long in your fridge.
What type of plain Greek yogurt should I use?
This is totally your preference. I have made this with full-fat and 2%. I prefer the full-fat version — it lends a great richness and pairs so well with a bit of mayo as written in the recipe. However, you can certainly experiment with 2% or nonfat yogurt if that’s your jam (speaking of jam, have you made our Blueberry Chia Jam yet? Get after it)!
I don’t have parsley — can I use cilantro?
Yes, you can make aioli with cilantro! It has a different taste, but it’s feasible. The taste is stronger to me than parsley, so typically I will reduce the amount of cilantro I add as compared to parsley and let the garlic and lemon flavors shine through. If you love it though, you do you!
I don’t have Greek yogurt – can I use all mayo?
Yes! In fact, many recipes for aioli use all mayo. I love the tang, texture and nutritional benefits that Greek yogurt adds, but all mayo is certainly another option.
I’m not into mayo. Can I skip it?
Yes! I’ve made this with all Greek yogurt plenty of times. It’s delicious.
I don’t have fresh garlic – can I use powdered garlic?
Yes! You can substitute about 1/8 teaspoon of garlic powder for 1 clove of fresh garlic. So in this recipe, you would use about 1/4 teaspoon of garlic powder. You will get the garlic flavor that way, though the texture is a bit altered. But hey, better than no garlic!
I don’t have lemons, but I have limes. Will that work?
I have been there. It’s a stretch. Lemons really go much better with the flavors here than limes. In desperate times, I have done a small bit of lime juice and the rest water, and that turned out better than all lime juice. Lemons are just the thing, ya know?
How long does this last in the fridge?
Greek yogurt garlic aioli will last about 2-3 days in an airtight container in the refrigerator. Luckily, it’s so quick to whip up and you can use it in so many ways, so it’s not necessary to store it much longer than that! If you make with garlic powder, it lasts more like 3-4 days.
If you try this recipe, please comment and rate it! We’d love to hear what you think.
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