Greek yogurt aioli is a light and simple 3-ingredient dipping sauce you can make in just 5 minutes. It’s tangy, garlic-y, and perfect for serving with vegetables, fries, and chicken strips.
I shared my quick mayonnaise-based garlic aioli here a couple of years ago, and today, I have another aioli recipe for you that I use just as often, yogurt aioli.
Yogurt aioli is a fantastic lighter alternative to classic aioli that packs a huge flavor punch with very little work.
- Fresh garlic: Make sure not to use sprouted garlic in your aioli. While you can usually get away with using sprouted garlic to some degree in cooking, when using it raw, it can give your aioli a slightly “off” flavor even if you cut away the sprouted portion.
- Full-fat Greek yogurt: Full-fat Greek yogurt is my go-to for aioli (I typically use Fage 5% these days), but any plain unsweetened yogurt can be used.
- Lemon juice: I like to use fresh lemon juice if I have lemons on hand, but bottled works just fine.
How to Make Yogurt Aioli
- In a small bowl, combine all ingredients and stir until well mixed.
- Taste and add more salt or pepper as needed.
- That’s it! Aioli’s made. Time to eat!
Chipotle aioli: Make chipotle yogurt aioli by stirring 1/8 teaspoon chipotle powder OR 1/2 to 1 teaspoon of adobo sauce from a can of chipotle peppers for a smokey, spicy flavor.
Salad dressing: This aioli makes a fantastic creamy but still light dressing. Add milk by the 1/2 teaspoon until the aioli reaches your desired consistency.
Richer aioli: If you find the aioli isn’t giving you the dipping experience you’re looking for, stir in a spoonful of mayonnaise. The mayonnaise adds a bit of extra fat that is extremely delicious.
Serve Aioli With
I don’t have a garlic press. What can I use instead?
Consider buying one! They’re one of the few single-use kitchen tools that I actually recommend. But if you want to make this aioli today, you can crush garlic without a garlic press.
If you own a microplane, use it to grate the garlic into a paste.
If you don’t own a microplane, finely dice the clove of garlic. Sprinkle with a little salt (the salt is abrasive and will help break down the pieces). Use the flat of your knife blade to smash/scrape the garlic into a paste.
Scrape that paste into the bowl with the rest of your aioli ingredients, and make the rest of the recipe as written, using slightly less salt since you’ve already salted the garlic. If you want to see this process, here’s a good video of this being done.
Do I have to use full-fat/Greek yogurt?
Nope. You can use any plain yogurt you like. I recommend full-fat Greek yogurt because it produces a richer, thicker aioli than non-fat regular yogurt, but use whatever unsweetened yogurt you have on hand/prefer.
Can I use this on sandwiches?
It’s up to you! I love yogurt aioli, but I don’t love it on sandwiches. My little sister on the other hand uses it on her sandwiches all the time. Try it out, and see what you think.
Can I double this recipe?
Yes. This recipe scales up with zero recipe changes needed. To double the recipe ingredients, in the recipe card below, hover over the serving size or click if you’re on mobile, and slide the slider. No other cooking changes are needed.
Can I make this ahead of time?
You can make this aioli up to 48 hours in advance. Store it in an airtight container in the refrigerator. However, because of the raw garlic, aioli not used within 2 days of being made should be discarded.
You Might Also Enjoy
- Chicken Shawarma with Yogurt Sauce
- Chipotle Chicken Tacos with Yogurt Sauce
- Loaded Baked Potato Salad With Yogurt
Greek Yogurt Aioli
- ¼ cup (57g) unsweetened whole milk Greek yogurt *
- 1 garlic clove crushed
- 1 teaspoon lemon juice
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- In a small bowl, combine all ingredients and stir until well-combined.
- Taste and add more salt and pepper if needed.
- Serve and enjoy!
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