Harissa can do no wrong in our book. Its bold mix of spices, including dried chilies, coriander, cumin and mint, is perfect for breathing fiery life into what would otherwise be a bland dish or appetizer. This harissa yogurt recipe is excellent as a topper for burgers (and don’t forget turkey or veggie burgers, yum). But don’t just spread harissa yogurt; use it as a dip as well. Sweet potato fries have a perfect spicy dipping sauce here. It’s also delicious with chopped raw veggies as a crudité dip.
🌶️ Quick recipe snapshot
| Flavor profile | Cool, tangy yogurt with harissa’s chili warmth, earthy spice and a little lemon. |
| Primary heat source | One tablespoon of harissa, a chili paste made mostly from dried red chilies. Heat varies by brand. |
| Heat level | Mild. Harissa itself is upper-mild to low-medium, and here it’s stirred into a lot of cool yogurt. |
| Texture | Thick, smooth and creamy, so it stays put on a burger and clings to a fry. |
| Best uses | Beef, turkey and veggie burgers, sweet potato fries and raw vegetables. |
| Customization ideas | More harissa for bolder flavor, a pinch of cayenne for heat, or garlic and fresh mint. |
| Before you start | About 5 minutes, plus an hour in the fridge if you have time. |
Flavor notes
Harissa is a North African chili paste, best known from Tunisia, made from dried chilies and garlic, usually with coriander, caraway and cumin, and some versions add mint. So every jar tastes a little different, and some are much saltier or hotter than others.
On heat, harissa runs around upper-mild to low-medium, close to sriracha. A tablespoon of it in three-quarters of a cup of yogurt makes a mild sauce that’s more about flavor than burn. Want more? Add harissa a teaspoon at a time and taste as you go, since it’s easy to add and impossible to take back out.
Greek yogurt is the right choice here because it’s thick enough to hold its shape on a burger and coat a fry instead of running off. Regular plain yogurt works too, but it’ll be thinner, so think of it as a drizzle instead of a dip.
The hour in the fridge isn’t strictly required, but the harissa flavor comes through more fully after the sauce rests. If you’re short on time, mix it first and let it chill while you cook the burgers or fries.
Taste before you add salt, because many harissas are already salty and the lemon brightens things up, so you may only need a pinch, along with a little black pepper.
Adaptation ideas
Most of these change the heat, or how much harissa flavor comes through.
- Want it bolder? Don’t be afraid to up the amount of harissa. Two tablespoons gives a deeper red sauce with a lot more spice.
- Want more heat without more spice? Add a dash of cayenne pepper, which brings heat without changing the harissa flavor.
- Want it garlicky? Grate a small clove of garlic into the yogurt.
- Want it fresher? Stir in a spoonful of chopped fresh mint or cilantro.
- Going dairy-free? Use a plain, unsweetened plant-based yogurt. Pick a thick one, since some are much runnier than Greek yogurt.
Serving ideas
It’s a spread and a dip, and it goes well beyond burgers.
- On burgers. Beef, lamb, turkey or veggie, spread thick on the bun.
- With sweet potato fries. Or regular fries, roasted potatoes or onion rings.
- With raw vegetables. Cucumber, carrots, bell pepper strips and radishes on a crudité platter.
- With grilled meats. Spooned over grilled chicken, lamb kebabs or roasted vegetables.
Storage notes
Keep it in a sealed container in the fridge, and use it within a few days and before the date on your yogurt.
A little liquid may collect on top as it rests. Just stir it back in before serving, since a bit of separation is normal for yogurt.
Like this recipe? You’ll love these too:
- Harissa Aioli: Harissa and mayonnaise, with big chili flavor and a creamy tang.
- Harissa Ketchup: Simple ketchup with the earthy cumin, coriander and garlic of harissa.
- Sriracha Yogurt Dip: Another easy yogurt dip, this time with the garlicky heat of sriracha.
50 quick, bold sauces and salsas: classic salsas and fun twists, BBQ sauces with a kick, and dippers with bang. Simple to make, big on flavor.
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Harissa Yogurt
Ingredients
- 2 tablespoons harissa or 1 1/2 if your harissa is very hot
- 3/4 cup plain Greek yogurt
- 1 teaspoon lemon juice fresh
- salt and black pepper to taste
Instructions
- In a mixing bowl, stir the yogurt, harissa and lemon juice together until smooth and evenly colored. Season with salt and pepper.
- Cover and refrigerate for at least 1 hour before serving so the flavors can come together. Taste again before serving and stir in a little more harissa if you want it hotter.
