Here’s a ridiculously easy recipe that’s incredibly versatile in its use. Sriracha yogurt dip works well with everything from chicken wings, pork ribs, or breaded chicken to vegetable crudités, chips, or crusty bread. Use it as a side sauce or as a dipper — both equally delicious!
In this recipe, we’ve kept the heat pretty low-key, but feel free to double-up (or even triple-up) on the amount of Sriracha Sauce used. It’s all up to your flavor preferences and heat tolerance.
If you want more heat in your Sriracha yogurt dip, but prefer not to double-down on the garlic you also get from Sriracha Sauce, you do have a simple solution, too. Open up your spice rack and pull out that cayenne pepper. Start with a quarter of a teaspoon added and go from there. Cayenne pepper can kick (30,000 to 50,000 Scoville heat units), so add it incrementally until your satisfied. But it has a neutral flavor profile, so it’ll bring the heat without adding other additional flavors to the dip.
Also, if you’re watching your calories and concerned with the mayonnaise or natural yogurt here, you also have options. You can omit the mayonnaise altogether. And you can sub-out the whole natural yogurt for a light low-fat option.
Sriracha yogurt dip can be stored in the refrigerator for up to three days in an airtight container. So feel free to prep this one in advance. Of course, it takes just minutes to prep and only an hour to chill, so this recipe is also a delicious on-the-fly dip for surprise get-togethers.
Sriracha Yogurt Dip
- 1 cup natural yogurt
- 1 tablespoon sriracha sauce add more to taste and heat preference
- 2 tablespoons mayonnaise
- 1 1/2 tablespoons fresh lemon juice approximately the juice of 1/2 lemon
- Combine all of the ingredients in a bowl.
- Chill the dip for 1 hour in the refrigerator.
- Serve with raw veggies or chips.