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Creamy Zhoug Sauce

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By: MadelinePosted: 02/09/2020Updated: 04/01/2021

This post may contain affiliate links. Please read my disclosure policy.

This Creamy Zhoug Sauce is a spicy cilantro sauce mixed with yogurt to cool the spice. The flavor is similar to the zhoug sauce from Trader Joe’s. You can use this creamy sauce as a dip for veggies, a spread for a sandwich, or for some extra flavor on the side of your favorite meal.

Side view of a jar of zhoug sauce with a spoon in it

Zhoug sauce origin

Zhoug (pronounced ZOOg) likely originated in Yemen, but is now popular in many countries of the Arabian peninsula. It is also know as skhug or zhug.

Cool down this spicy sauce with some rich and creamy yogurt.

Like any good food blogger or millennial, I love Trader Joes. Like I really love it. I love the atmosphere, the products, and the employees.

Sometimes when I come across a product that I really love it becomes my inspiration for my next Mad About Food recipe. I loved the zhoug sauce, but I have to be honest it was a little too spicy for me.

SO, I made a version of my own. I toned down the spice and stirred in some full fat Greek yogurt to cool it down and this creamy zhoug sauce was born.

Side view of wide mouth jar of just made creamy zhoug with a spatula in it

What kitchen tools will you need to make this sauce?

  • Cutting board
  • Sharp knife
  • Microplane for grating garlic
  • Immersion blender
  • Large wide mouth jar
  • Small spatula
Side view of a jar of creamy zhoug sauce with zhoug ingredients next to the jar

What ingredients will you need to make this creamy dip?

  • Garlic cloves
  • Crushed red pepper
  • Jalapeño
  • Lemon juice
  • Olive oil
  • Salt
  • Full fat yogurt
A spoonful of zhoug sauce dripping into a jar of creamy zhoug

Uses for zhoug

  • Spread zhoug sauce over a piece of toast or on bread for sandwiches
  • Serve creamy zhoug sauce as a dip with raw sliced veggies
  • Spread zhoug over cooked chicken or fish

Let’s make some Creamy Zhoug Sauce!

Step 1: Prep Ingredients

First, mince the garlic and chop the jalapeño. I like to use a microplane to grate my garlic cloves.

I also deseed my jalapeño, but if you like an extra spicy sauce you can keep the seeds in.

Step 2: Blend Ingredients

Then, add the lemon juice, garlic, crushed red pepper, salt, extra virgin olive oil, jalapeño, and cilantro to a large wide mouth jar. Next, blend the ingredients with an immersion blender until evenly combined.

Step 3: Fold in the Yogurt

Then, add the full-fat yogurt to the jar. Finally, fold the yogurt in the sauce using a spoon or small spatula.

Step 4: Enjoy!

Side view of creamy zhoug sauce in  a jar with a piece of bread with zhoug spread on top

How long will this sauce keep in the fridge?

Once prepared, store your sauce in an airtight container in the refrigerator. I like to use a half pint jar for this. It will keep for up to 7 days in the refrigerator.

Check out these other healthy homemade sauces

  • Healthy Copycat Chick-fil-A Sauce
  • Creamy Honey Mustard Sauce
  • Carolina Gold BBQ Sauce

Keep reading to grab the full recipe! If you make this sauce, please rate and review it in the comments or let me know on Instagram!

Image for pinning Creamy Zhoug Sauce recipe on pinterest
Recipe

Creamy Zhoug Sauce

★★★★★ 5 from 3 reviews

A creamy, spicy cilantro dip that you can make at home in just 10 minutes!

Recipe By: Madeline
Prep: 5 minutesCook: 5 minutesTotal: 10 minutes
Print Pin it Rate recipe Save recipe
Servings: 8 servings 1x

Ingredients

  • 2 tbsp lemon juice
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp crushed red pepper
  • 1/2 tsp sea salt
  • 1 cup fresh cilantro leaves
  • 1/2 of one jalapeñ0
  • 2 cloves of garlic minced
  • 1/2 cup full fat yogurt

Instructions

  1. Mince garlic cloves and seed and chop jalapeño
  2. Add lemon juice, extra virgin olive oil, crushed red pepper, salt, garlic, jalapeño, and cilantro to a large wide mouth jar
  3. Blend the ingredients with an immersion blender until it is an even mixture
  4. Add yogurt to the jar and stir in with a spatula or spoon
  5. Serve immediately or store in the refrigerator in an airtight container for up to one week
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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About Madeline

Hi, I'm Madeline! I am so excited to share my healthy and approachable recipes with you. Here you will find simple, comforting recipes that the whole family will enjoy. Turn on your favorite playlist or podcast and let's get cooking!

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Elizabeth says

    Posted on 4/23 at 7:51 pm

    Hi there, love your blog! Quick Question- would you say it’s imperative to use an immersion blender, or would a regular blender (I have a Ninja) would work? Thanks!

    Reply
    • Elizabeth says

      Posted on 4/26 at 2:04 pm

      Just saw your note about the immersion blender that I some how missed the first time, sorry, feel like a ditz!

      Reply
      • Madeline Tague says

        Posted on 4/26 at 2:06 pm

        Not a ditz at all!! You can definitely use a regular bleder! I’ve done it both ways 🙂

        Reply
  2. 76 says

    Posted on 7/17 at 4:18 pm

    Would you say the avocado oil is irreplaceable in this recipe? Not something I normally use and was just wondering how important it is. I almost always have olive oil.

    Reply
    • Madeline Tague says

      Posted on 7/23 at 4:10 pm

      I just meant that the subtle flavor is what you are searching for. Using olive oil will affect the taste, but it will still work!!

      Reply
  3. Danielle says

    Posted on 3/23 at 9:56 pm

    I love this sauce! I made it in a good processor and it came out amazing. I put it on sandwiches, tacos, and used it as a veggie dip. Will make again when I can get to the grocery store again. 🙂

    ★★★★★

    Reply
    • Madeline says

      Posted on 3/24 at 11:01 am

      ah yay so glad you enjoyed!! I definitely want to grab these ingredients next time I can make it to a store!

      Reply
  4. Tricia says

    Posted on 6/6 at 1:14 pm

    Any reason why the full fat yogurt or is plain no fat Greek yogurt acceptable? I’m trying to keep my points down for my WW meal planning. Thinking this will be great in Fish Tacos.

    Reply
    • Madeline says

      Posted on 6/8 at 10:09 am

      No fat will be fine! I use full fat because I like more fat in my meals, but it will still be delicious on fish tacos with no-fat yogurt!

      Reply
  5. Tori says

    Posted on 8/16 at 3:52 pm

    I just made this and it’s amazing! I used the whole jalapeno because I like a lot of spice, and I’m excited to pair it with so many different things! I love garlic and cilantro so I feel like I’ll be using it a looot. Thanks Madeline!

    ★★★★★

    Reply
    • Madeline says

      Posted on 8/17 at 11:55 am

      Ah yay! I am sooo glad. Love that you upped the spice 🙂

      Reply
  6. Jeannie says

    Posted on 9/29 at 2:32 pm

    Sooo good!! Ive put it on roast beef and scrambled eggs. Will use just as I would use tzatiki sauce. I highly recommend this recipe. I doubt I’ll ever know if it can last a week in the refrigerator. 😋

    ★★★★★

    Reply
    • Madeline says

      Posted on 9/29 at 4:46 pm

      Aw thank you!!! I am so glad you’re enjoying it

      Reply

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Hi, I'm Madeline! I am so excited to share my healthy and approachable recipes with you. Here you will find simple, comforting recipes that the whole family will enjoy. Turn on your favorite playlist or podcast and let's get cooking!

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