This low-calorie Greek Garlic Yogurt Aioli is basically a garlic yogurt sauce that can be swapped out for high-fat garlic aioli. The creamy texture, tangy flavor, and powerful garlic make it just as delicious as traditional aioli sauce, but with a quarter of the calories!
Why we love this easy and healthy all-purpose aioli recipe
This 5 Minute Greek Yogurt Aioli Recipe has tons of uses! It’s the perfect healthier condiment for dipping and spreading instead of full-fat mayonnaise or regular aioli.
Just like the traditional raw egg yolk and oil aioli sauce, this healthier Greek yogurt-based alternative is the perfect accompaniment to burgers and sandwiches, to be served with french fries or with steamed mussels.
Recipe Highlights
- Low Calories: While regular aioli has 194 calories per 2 tablespoon serving, this low-calorie version has just 57 calories for 2 tablespoons!
- Classic aioli flavor and creamy texture: We used a small amount of real mayonnaise. Just enough to give it a classic flavor! The Greek yogurt gives it lots of creamy texture.
- Fatty and Spicy Garlic Flavor: We added fresh garlic, spicy vinegar (or lemon juice), and a little salt to balance it all out.
- Adaptable: Suitable as a basis for many flavor variations such as remoulade, rouille or tarragon aioli. You can find more variations to try here.
Ingredients for this Garlic Yogurt Aioli Sauce
- Greek yogurt: You can use either full-fat, reduced-fat, or non-fat Greek yogurt. I like to use fat free for the most calorie savings.
- Mayonnaise: In order to give the aioli an authentic taste, it is important to add only a little mayonnaise. This adds a little fat, which aids in flavor and mouthfeel. It also adds that essential aioli flavor.
- white wine vinegar: This adds acid. We liked that a little better than the variant with fresh lemon juice, but both are possible.
- Garlic: I added 1 clove of raw garlic. You can also try this with some pureed roasted garlic confit.
- Salt: you also need some salt to balance the acidity
instructions
Combine Greek yogurt, mayonnaise, garlic, vinegar (or lemon), and salt in a medium bowl. Whisk to combine.
FAQs and Expert Tips for Garlic Yogurt Sauce
Store this in the fridge for up to 1 week. Stir well before use.
Pour into a pint glass, cover and refrigerate. Alternatively, transfer to a resealable container.
serving suggestions
Variations to try
- Add 1 tablespoon chopped fresh tarragon or 1 1/2 teaspoons dried tarragon. This flavor combination is especially delicious when served with steak fries.
- Add 1 to 2 teaspoons of Sriracha to give it a flavorful kick.
- Add 1 to 2 tablespoons horseradish and serve with beef tenderloin.
- Add 1 tablespoon each of coarsely ground mustard and enjoy a light tartare to serve with cocktail shrimp.
- Add saffron and roasted garlic to make a delicious low-fat rouille.
- Process with coarse mustard, Cajun spices, horseradish and a little cucumber juice into a spicy low-fat remoulade.
More low-calorie Greek yogurt sauces, dressings, and dips
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Have fun cooking! ~Kati
- 1 Garlic clove, finely chopped
- ¾ cup Easy non-fat Greek yogurt
- ¼ cup mayonnaise
- 1 tablespoon white wine vinegar or lemon juice
- ¼ teaspoon Salt
Whisk together the garlic, yogurt, mayonnaise, lemon juice, and salt in a medium bowl.
Remarks
storage and leftovers
Transfer to a jar or resealable container, cover and refrigerate.
Store this in the fridge for up to 1 week. Stir well before use.
- Preparation time: 5 minutes
- Cooking time: n / A
- Category: sauce
- Method: No chef
- Kitchen: American
nutrition
- Serving size: 2 tablespoons
- Calories: 57 calories
- Sugar: 0 grams
- Fat: 6 grams
- Carbohydrates: 1 gram
- Fiber: 0 grams
- Protein: 1 gram
Keywords: Greek Yogurt Aioli, Garlic Yogurt Sauce, Greek Garlic Yogurt Sauce, Greek Yogurt Aioli Sauce, Greek Garlic Yogurt Aioli, Low Calorie Aioli
About the author
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she started working in the test kitchen for EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications. Her cookbook Maple {Quirk Books} was published in 2015. In 2009 she started Healthy Seasonal Recipes. She lives in Vermont with her husband, two teenage daughters and two yellow lab dogs. In her free time, she can be found at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.