Don’t use fat free yogurt in this recipe! This recipe doesn’t have any fat in it, so using full fat Greek yogurt or sour cream is very necessary. The fat in the yogurt is also going to balance out the acid from the lemon juice.

To make this sauce a little richer and creamier, feel free to add a couple tablespoons of olive oil. I like a nice tangy sauce but the addition of olive oil is going to give this sauce a bit more of a velvety texture and mellow out the tang a bit.

To make this sauce vegan, just use vegan yogurt or sour cream! Again, try to find a brand that is NOT fat free or low fat. Fat = flavor. And we want all the flavor we can get with this simple sauce!

This sauce can be stored in the fridge for up to a week. It will begin to separate as it sits. Before serving each time, give it a quick stir and season to taste with salt!