Low-Calorie Sauce Trio: Tzatziki, Buffalo Ranch, and Honey Garlic Aioli
Low-Calorie Sauce Trio: Tzatziki, Buffalo Ranch, and Honey Garlic Aioli
Ingredients
For the Tzatziki Sauce
- 3/4 cup 0% Greek yogurt, (180g)
- 1 tablespoon lime juice
- 1/4 teaspoon salt, or 1/2 teaspoon, to taste
- 1/2 tablespoon dried dill
- 1/8 teaspoon garlic powder
- 2 tablespoons grated cucumber, drained
- 1 dash pepper
- 1 tablespoon water, at a time, as needed to thin
For the Buffalo Ranch Sauce
- 3/4 cup 0% Greek yogurt, (180g)
- 3 tablespoons light mayonnaise, (45g)
- 2 tablespoons Frank’s Red Hot Original, (30g)
- 1/2 teaspoon vinegar
- 1 teaspoon dried parsley
- 1 teaspoon dried chives
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon water, at a time, as needed to thin
For the Honey Garlic Aioli
- 3/4 cup 0% Greek yogurt, (180g)
- 4 tablespoons light mayonnaise, (60g)
- 2 teaspoons honey, (14g), plus 1 teaspoon more for stronger honey taste, if desired
- 1/2 tablespoon lemon juice, (from 1/4 lemon)
- 1/2 teaspoon Dijon mustard
- 1 garlic clove, minced (~1 teaspoon)
- 1/4 teaspoon salt
- 1 tablespoon water, at a time, as needed to thin
Instructions
- 1
For the Tzatziki Sauce: In a medium bowl, combine 3/4 cup (180g) 0% Greek yogurt, 1 tablespoon lime juice, 1/4 or 1/2 teaspoon salt (to taste), 1/2 tablespoon dried dill, 1/8 teaspoon garlic powder, 2 tablespoons drained grated cucumber, and a dash of pepper.
⏱️ 3 min
- 2
Mix all Tzatziki Sauce ingredients thoroughly until smooth. If a thinner consistency is desired, add 1 tablespoon of water at a time, mixing after each addition, until the preferred consistency is reached.
⏱️ 2 min
- 3
For the Buffalo Ranch Sauce: In a separate medium bowl, combine 3/4 cup (180g) 0% Greek yogurt, 3 tablespoons (45g) light mayonnaise, 2 tablespoons (30g) Frank’s Red Hot Original, 1/2 teaspoon vinegar, 1 teaspoon dried parsley, 1 teaspoon dried chives, 1 teaspoon onion powder, and 1/2 teaspoon garlic powder.
⏱️ 3 min
- 4
Mix all Buffalo Ranch Sauce ingredients thoroughly until smooth. If a thinner consistency is desired, add 1 tablespoon of water at a time, mixing after each addition, until the preferred consistency is reached.
⏱️ 2 min
- 5
For the Honey Garlic Aioli: In a third medium bowl, combine 3/4 cup (180g) 0% Greek yogurt, 4 tablespoons (60g) light mayonnaise, 2 teaspoons (14g) honey (add an additional 1 teaspoon if a stronger honey taste is desired), 1/2 tablespoon lemon juice (from 1/4 lemon), 1/2 teaspoon Dijon mustard, 1 minced garlic clove (~1 teaspoon), and 1/4 teaspoon salt.
⏱️ 3 min
- 6
Mix all Honey Garlic Aioli ingredients thoroughly until smooth. If a thinner consistency is desired, add 1 tablespoon of water at a time, mixing after each addition, until the preferred consistency is reached.
⏱️ 2 min
- 7
Pour each finished sauce into a separate airtight container or squeeze bottle for storage. Store in the refrigerator for up to 5-7 days.
Kitchen Tools
Nutrition Facts (per serving)
Low-Calorie Sauce Trio: Tzatziki, Buffalo Ranch, and Honey Garlic Aioli
For the Tzatziki Sauce
- 3/4 cup 0% Greek yogurt, (180g)
- 1 tablespoon lime juice
- 1/4 teaspoon salt, or 1/2 teaspoon, to taste
- 1/2 tablespoon dried dill
- 1/8 teaspoon garlic powder
- 2 tablespoons grated cucumber, drained
- 1 dash pepper
- 1 tablespoon water, at a time, as needed to thin
For the Buffalo Ranch Sauce
- 3/4 cup 0% Greek yogurt, (180g)
- 3 tablespoons light mayonnaise, (45g)
- 2 tablespoons Frank’s Red Hot Original, (30g)
- 1/2 teaspoon vinegar
- 1 teaspoon dried parsley
- 1 teaspoon dried chives
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon water, at a time, as needed to thin
For the Honey Garlic Aioli
- 3/4 cup 0% Greek yogurt, (180g)
- 4 tablespoons light mayonnaise, (60g)
- 2 teaspoons honey, (14g), plus 1 teaspoon more for stronger honey taste, if desired
- 1/2 tablespoon lemon juice, (from 1/4 lemon)
- 1/2 teaspoon Dijon mustard
- 1 garlic clove, minced (~1 teaspoon)
- 1/4 teaspoon salt
- 1 tablespoon water, at a time, as needed to thin
Instructions
- 1
For the Tzatziki Sauce: In a medium bowl, combine 3/4 cup (180g) 0% Greek yogurt, 1 tablespoon lime juice, 1/4 or 1/2 teaspoon salt (to taste), 1/2 tablespoon dried dill, 1/8 teaspoon garlic powder, 2 tablespoons drained grated cucumber, and a dash of pepper.
⏱️ 3 min - 2
Mix all Tzatziki Sauce ingredients thoroughly until smooth. If a thinner consistency is desired, add 1 tablespoon of water at a time, mixing after each addition, until the preferred consistency is reached.
⏱️ 2 min - 3
For the Buffalo Ranch Sauce: In a separate medium bowl, combine 3/4 cup (180g) 0% Greek yogurt, 3 tablespoons (45g) light mayonnaise, 2 tablespoons (30g) Frank’s Red Hot Original, 1/2 teaspoon vinegar, 1 teaspoon dried parsley, 1 teaspoon dried chives, 1 teaspoon onion powder, and 1/2 teaspoon garlic powder.
⏱️ 3 min - 4
Mix all Buffalo Ranch Sauce ingredients thoroughly until smooth. If a thinner consistency is desired, add 1 tablespoon of water at a time, mixing after each addition, until the preferred consistency is reached.
⏱️ 2 min - 5
For the Honey Garlic Aioli: In a third medium bowl, combine 3/4 cup (180g) 0% Greek yogurt, 4 tablespoons (60g) light mayonnaise, 2 teaspoons (14g) honey (add an additional 1 teaspoon if a stronger honey taste is desired), 1/2 tablespoon lemon juice (from 1/4 lemon), 1/2 teaspoon Dijon mustard, 1 minced garlic clove (~1 teaspoon), and 1/4 teaspoon salt.
⏱️ 3 min - 6
Mix all Honey Garlic Aioli ingredients thoroughly until smooth. If a thinner consistency is desired, add 1 tablespoon of water at a time, mixing after each addition, until the preferred consistency is reached.
⏱️ 2 min - 7
Pour each finished sauce into a separate airtight container or squeeze bottle for storage. Store in the refrigerator for up to 5-7 days.