Yogurt Recipe

Combine dairy

In a medium mixing bowl, whisk together 2 cups plain whole-milk yogurt and 1/4 cup mayonnaise until smooth and uniform.

Add 2 tablespoons fresh lemon juice and 1 tablespoon extra-virgin olive oil. Whisk again to incorporate; the oil helps round the texture and flavor.

Finely chop 2 tablespoons dill and 2 tablespoons parsley and thinly slice 1 tablespoon chives. Add all to the yogurt base.

Mince 1 small garlic clove and add to the mixture. If you prefer a milder garlic flavor, rub the minced garlic with a pinch of salt on the cutting board before adding (this mellows and releases more flavor).

Stir the herbs and garlic into the base until evenly distributed.

Season the sauce with 3/4 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon ground cumin and 1/4 teaspoon smoked paprika if using.

Taste and, if the mixture is too tangy, add 1/2 teaspoon honey or sugar to balance the acidity. Mix well and taste again, adjusting salt and pepper as needed.

If the sauce is thicker than desired, whisk in up to 1 tablespoon cold water, 1 teaspoon at a time, until you reach a creamy, pourable consistency appropriate for dipping or drizzling.

Cover and refrigerate the sauce for at least 30 minutes to allow flavors to meld; refrigeration also helps the garlic mellow. For best flavor, refrigerate 2–4 hours or overnight.

Before serving, give the sauce a final stir. Garnish with an additional tablespoon of chopped fresh herbs if desired. Serve chilled as a signature sauce for grilled meats, vegetables, salads, or flatbreads.