This Greek yogurt tartar sauce combines dill pickles, capers, lemon, and herbs in a cool, creamy condiment. It contains no mayonnaise and takes ten minutes.
High-Protein Greek Yogurt Tartar Sauce
- Prep time: 10 minutes
- Chill time: 20 minutes, optional
- Yield: About 1 cup
- Serving size: 2 tablespoons
- Equipment: Bowl and fine knife
Protein varies by yogurt brand and serving size. Choose plain unsweetened Greek yogurt and check its label if you track protein, sodium, or added ingredients.
Ingredients
- 3/4 cup plain Greek yogurt
- 1/4 cup finely chopped dill pickles
- 1 tablespoon drained capers, chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh dill
- 1 teaspoon Dijon mustard
- 1/4 teaspoon onion powder
- 1/8 teaspoon black pepper
How to Make Greek Yogurt Tartar Sauce
- Drain: Pat chopped pickles and capers with a clean towel to remove excess brine.
- Mix: Stir Greek yogurt, lemon juice, mustard, onion powder, and pepper until smooth.
Smooth yogurt base before the drained pickles, capers, and dill are folded in. - Fold: Add pickles, capers, and dill. Fold until evenly distributed.
- Taste: Use a clean spoon. Add no salt until you have checked the pickle and caper flavor.
- Chill: Cover and refrigerate for 20 minutes, or serve immediately while cold.
How to Keep It Thick
- Use thick strained Greek yogurt.
- Drain pickle pieces thoroughly.
- Measure lemon juice exactly.
- Fold solid ingredients in last.
- Keep the finished sauce cold.
Try another yogurt-based option with our classic tzatziki, cottage cheese tzatziki, or high-protein tuna salad.
Serving Ideas
- Spoon beside baked white fish.
- Serve with air-fried vegetables.
- Spread inside a fish sandwich.
- Use as a dip for cucumber spears.
This is a yogurt-based variation rather than traditional mayonnaise tartar sauce. The flavor becomes rounder after chilling, while pickle and caper brine supply most of the salt.
Allergen and Food Safety
Milk is a major allergen under FDA allergen guidance. Dijon mustard and pickles may contain additional ingredients, so read every packaged-food label.
- Keep yogurt at 40°F or below.
- Use a clean bowl, knife, and spoon.
- Refrigerate within 2 hours.
- Use within 3 days.
- Discard after 1 hour above 90°F.
Quick Quality Checklist
- Pickles and capers are finely chopped.
- Excess brine has been removed.
- The sauce remains thick enough to spoon.
- Fresh dill is folded in last.
- Unused sauce returns promptly to refrigeration.
Flavor Adjustments
For a brighter sauce, add lemon zest rather than more juice. Extra liquid can thin the yogurt and make the condiment run from the food.
For milder pickle flavor, replace 1 tablespoon of chopped pickle with finely diced cucumber. Squeeze the cucumber dry before folding it into the sauce.
- Add more dill 1 teaspoon at a time.
- Use white pepper for a paler appearance.
- Choose low-sodium pickles when needed.
- Do not thin the finished sauce with extra pickle brine.
Frequently Asked Questions
Can I use regular yogurt?
Yes, but strain it in the refrigerator first because unstrained yogurt can make the sauce watery.
Can I make it ahead?
Yes. Cover and refrigerate for up to 3 days. Stir with a clean spoon before serving.