By This Greek yogurt sriracha sauce takes five minutes and goes on everything! Spicy, creamy, a little garlicky - it gets its body from Greek yogurt, so it's lighter than fully mayo-based sauces without tasting like a compromise. 3g of protein per serving and just 30 cals. It's the sauce that lives in your fridge all week and makes even the most plain chicken sing with flavor!
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This idea came out of one of my favorite cookbooks. Theirs was a kimchi mayo and oil based sauce, but I thought, why not adapt it to sriracha, reduce the calories, and up the protein by swapping part of that mayo with Greek yogurt?! I originally made this as a dipping sauce for chicken, and it immediately became a weekly staple.
The thing that sets it apart from the simpler yogurt-sriracha combos out there is the mayo (just two tablespoons) which rounds out the tang of the yogurt and makes it genuinely creamy rather than just thick. The chives and the lemon zest are the other move! They add a fresh pop of flavor that plays sooo well with the heat without needing to add anything sweet to balance it.
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a little bit of fat does the taste buds good
You might think you can get away with just a yogurt sauce, but a really yummy sauce needs some fat! Either from avocado (like my high-protein avocado sauce), oil, or mayo. This one uses mayo to keep the flavor really clean!
key ingredients & swaps
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Greek yogurt: Low-fat is my go-to for max protein! Just be sure to mix in that whey before using. Dairy-free plain protein yogurt works here, too.
- Mayo: Just a smidge creates that ultra silky texture!
- Sriracha: Duh!
- Garlic and onion powder: Freshly grated garlic and onion powder help that flavor spread throughout. Powdered garlic will work too.
- Lemon zest and fresh chives: Green onions work too here, but don't skip either one!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
grating garlic can be a pain
A pain in the rear! But it really does help. If your clove cracked so you just can't get it into the grater, just finely mince. You can also use the side of your knife to mash it.
step by step: tips to nail this recipe every time
- Flavors get better with time: If you can let the sauce soak up all the flavor for 20 minutes or so in the fridge, you'll be better for it.
- Taste and adjust - always: Sriracha brands vary in heat level. Add 1 tbsp, taste, then add the second tablespoon, taste, and add more if desired to get your perfect heat level.
quick recipe video
how to use your sauce
This sauce is built to live in your fridge. Here's where it earns its place:
- As a dip: raw veggies, crackers, pita, chicken tenders, air fryer anything. The thickness holds up well for dipping without being too heavy.
- As a drizzle: grain bowls, rice bowls, taco bowls, roasted vegetables, eggs. It loosens slightly at room temperature, so it drizzles cleanly without needing to thin it out.
- As a spread: sandwiches, wraps, burgers. Thicker than a typical condiment, closer to a flavored aioli.
what to do if your sauce is too thin
The Greek yogurt brand and fat level in it matter here - some are thinner than others. If yours is runny, strain the yogurt through a fine mesh strainer lined with a paper towel for 15 minutes before mixing. Alternatively, reduce the sriracha or up the mayo.
troubleshooting & testing notes
My sauce is too spicy
Add more Greek yogurt or mayo one tablespoon at a time to dial back the heat. A small drizzle of honey also works to balance without thinning the sauce.
Testing Notes
The first version I made was all yogurt clean and good but it tasted like a basic dip. Adding the mayo was the thing that made it feel like an actual sauce worth making a batch of. I also tested it with garlic powder instead of fresh garlic and could tell the difference after it had been in the fridge for a day -- the fresh garlic mellows and becomes more rounded; the powder stays sharp and slightly grainy. Grated fresh garlic is worth the extra 30 seconds.
Recipe
greek yogurt sriracha sauce
Ingredients
- ¾ cup plain Greek yogurt (any fat level works, see notes)
- 2 tablespoons mayo
- 2 tablespoons sriracha
- 1 garlic clove (grated or very finely minced)
- 2 teaspoons onion powder
- zest from ½ lemon
- ½ small bunch fresh chives (finely diced (about 2 tablespoons))
- salt to taste
Before you start!
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Instructions
- Add ¾ cup plain Greek yogurt, 2 tablespoons mayo, 2 tablespoons sriracha, 1 garlic clove grated, 2 teaspoons onion powder, zest from ½ lemon, and ½ small bunch fresh chivesto a bowl.If you're heat sensitive, add half the sriracha first and then add more as desired.Stir until smooth and fully combined, then taste and add salt as desired. I use about ¼ tsp.
- Taste and adjust - more sriracha for heat, a pinch more salt, or a tiny squeeze of lemon juice if it needs brightness.
- Serve immediately or refrigerate for 20-30 minutes for best flavor.
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
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