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Air Fryer Double Cream Yoghurt Dipping Sauce - Rich, Tangy, and Ready in Minutes

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Double cream yoghurt (also labelled extra-thick or full-fat Greek-style yoghurt) – 1 cup (240 g)
  • Mayonnaise – 2 tablespoons
  • Fresh lemon – 1 (you’ll use zest and juice)
  • Garlic – 1 small clove
  • Extra-virgin olive oil – 1 tablespoon
  • Honey or maple syrup – 1 to 2 teaspoons (optional, for balance)
  • Sea salt and black pepper
  • Fresh herbs (choose one or a mix): dill, chives, parsley, or mint – 2 tablespoons, finely chopped
  • Smoked paprika or chilli flakes (optional, for a touch of warmth)

Method
 

  1. Prep the aromatics: Finely grate the garlic on a microplane or mince it very finely. Zest the lemon, then cut it in half and juice it.
  2. Stir the base: In a medium bowl, combine the double cream yoghurt and mayonnaise until smooth.
  3. Flavour it: Add the lemon zest, 1 tablespoon lemon juice, grated garlic, and olive oil. Mix until fully combined.
  4. Season: Add 1/2 teaspoon sea salt and a few grinds of black pepper. Taste and adjust with more lemon juice or a small squeeze of honey if it’s too sharp.
  5. Herbs in: Fold in the chopped herbs. Keep some aside for garnish if you like.
  6. Optional heat: Sprinkle in a pinch of smoked paprika or chilli flakes for a subtle kick.
  7. Rest briefly: Let the sauce sit for 5–10 minutes so the garlic mellows and the flavours meld.
  8. Serve: Transfer to a small bowl. Drizzle with a little olive oil and finish with a dusting of paprika or extra herbs.