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Bang bang sauce with Greek yogurt served with roasted cauliflower, broccoli, carrot sticks and red bell pepper strips.

Bang Bang Sauce with Greek Yogurt

This bang bang sauce with Greek yogurt combines a creamy, tangy base with sweet chili sauce and a little Sriracha. It makes a sweet-and-spicy dip for crunchy vegetables, roasted cauliflower or broccoli.
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Prep Time 10 minutes
Optional chilling time 15 minutes
Total Time 25 minutes
Servings: 6 portions (about 2 tbsp)
Ingredients Method Notes

Ingredients
  

  • ½ cup plain Greek yogurt approximately 120 g: thick, unsweetened yogurt; 2% or whole-milk yogurt is a good starting point.
  • 3 tablespoons Thai-style sweet chili sauce (45 ml).
  • 1 teaspoon Sriracha (5 ml) plus more to taste.
  • ½ teaspoon fresh lime juice (2.5 ml) optional.

Method
 

  1. Add the Greek yogurt and sweet chili sauce to a small bowl. Stir until the color is even and no white streaks remain.
  2. Stir in 1 teaspoon of Sriracha. Taste with a piece of the vegetable you plan to serve. If you want more heat, add extra Sriracha ¼ teaspoon at a time, mixing and tasting between additions.
  3. Taste before adding lime juice. Greek yogurt is already tangy, and both bottled sauces may contain vinegar. If the mixture needs a brighter finish, stir in the optional ½ teaspoon of lime juice. Leave it out if the sauce already tastes sharp enough.
  4. You can serve the sauce immediately. For a colder dip, cover and refrigerate for 15 minutes, then stir gently before serving. Keep the sauce separate from hot vegetables until you are ready to eat.

Notes

Yield around 3/4 cup. Lime juice optional. Serve right away or refrigerate 15 minutes.