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This Fried Green Tomatoes Sauce is a tangy, creamy dip that transforms crispy Southern fried green tomatoes into a classic homestyle appetizer with a zesty kick.
When I first tinkered with this Fried Green Tomatoes Sauce, I wanted something more than your run-of-the-mill ketchup or ranch—something that sings of summer gardens and front-porch chats. It’s a tangy blend of creamy mayo, whole milk Greek yogurt, and a dash of Southern sass from zesty paprika and a touch of horseradish. Perfect for dunking crispy fried green tomatoes, this sauce turns a simple appetizer into a conversation starter.
You know what? According to Google Trends, searches for “Fried Green Tomatoes Sauce” spike by nearly 120% in late spring, so it’s clearly a seasonal favorite. But honestly, I still whip mine up in October when family comes over to apple-pick.
Whether you’re serving it alongside steaming bowls of gumbo or pairing it with roasted veggies, this sauce is as versatile as it is tasty. It’s vegetarian, bright, a little tangy, and—best of all—no oven’s required.
Why You’ll Love This Recipe
* No oven needed—just a bowl and a whisk.
* Ready in under 15 minutes for last-minute guests.
* Uses pantry stars like mayo and Greek yogurt.
* Perfect companion for crispy fried green tomatoes.
* Tangy twist brightens any sandwich or burger.
* Vegetarian-friendly (and picky eaters approve).
* Keep it gluten-free—just check your mayo.
* Freezes poorly, so it’s fresh every time.
* Zesty paprika gives it a Southern flair.
Ingredients
* ½ cup mayonnaise (Duke’s for classic Southern taste)
* ½ cup whole milk Greek yogurt (Fage or Chobani for creaminess)
* 1 tablespoon sweet pickle relish (or finely chopped dill pickles)
* 1 teaspoon Dijon mustard (or smoky brown mustard)
* 1 teaspoon fresh lemon juice (about half a lemon)
* 1 teaspoon paprika (smoked if you like it bold)
* ½ teaspoon garlic powder (or 1 small garlic clove, minced)
* ¼ teaspoon kosher salt (adjust to taste)
* ⅛ teaspoon freshly ground black pepper
* ¼ teaspoon prepared horseradish (optional, for a sassy kick)
* Fresh dill or chives, chopped, for garnish (optional)
Tips:
– Use full-fat Greek yogurt for extra richness.
– Mayo brands matter—Duke’s adds real Southern authenticity.
– If you prefer less tang, swap half the yogurt for sour cream.
Directions
1. Whisk the base: In a medium bowl, combine mayonnaise, Greek yogurt, and Dijon mustard. Stir until smooth.
2. Fold in relish: Add the sweet pickle relish (or chopped dill pickles) and mix gently so you still see flecks of green.
3. Add bright notes: Squeeze in fresh lemon juice, then sprinkle in paprika, garlic powder, salt, and pepper.
4. Amp up the zing: Stir in horseradish if you like things sassy. Taste and tweak—add more lemon if it needs extra zing.
5. Garnish time: Sprinkle chopped dill or chives over the top for a pop of color and herby aroma.
6. Chill a bit: Cover and refrigerate for at least 10 minutes so flavors mingle—though you can serve it straight away in a pinch.
7. Serve: Place beside a platter of crispy fried green tomatoes (or raw veggie sticks). Watch it disappear.
Servings & Timing
Makes: about 1¼ cups
Prep Time: 10 minutes
Chill Time: 10–15 minutes (optional)
Total Time: 20–25 minutes
Variations
* Spicy Southern: stir in a teaspoon of hot sauce.
* Garden fresh: swap dill for chopped basil or tarragon.
* Vegan twist: use vegan mayo and coconut yogurt.
* Sweet heat: drizzle in a teaspoon of honey or maple syrup.
* Smoky chipotle: replace paprika with chipotle powder.
* Light & lemony: reduce mayo by half and add extra lemon zest.
Storage & Reheating
Store in an airtight container in the fridge for up to 5 days—no freezing recommended, as creaminess changes texture. Let it sit at room temp 10 minutes before serving if it feels too firm. Make it ahead and keep covered; it actually tastes better after a few hours!
Notes
I learned that a quick chill helps the flavors meld and gives the sauce a silkier feel. If it ever seems too thick, just whisk in a splash of milk or water until it reaches your perfect dip consistency. And remember—taste as you go: salt, acid, and spice should all sing in harmony.
FAQs
Q: Can I use plain yogurt instead of Greek yogurt?
A: Yes, but Greek yogurt gives a creamier texture—regular yogurt might make it runny, so drain it first.
Q: Is this sauce gluten-free?
A: Absolutely, provided your mayo has no added wheat—check the label to be sure.
Q: How do I make it spicier?
A: Add more horseradish or a few dashes of Tabasco for an extra kick.
Q: Can I prep this the night before?
A: For sure—flavors develop overnight, but give it a stir before serving.
Q: What if I don’t have fresh herbs?
A: Dried herbs work in a pinch—use about a third of the amount and let the sauce rest a bit longer.
Q: Will it separate at room temperature?
A: If it sits out too long, you might see some liquid on top—just stir and it’s good as new.
Conclusion
This Fried Green Tomatoes Sauce is your go-to for adding a tangy, creamy lift to any crispy appetizer or sandwich. It’s quick, versatile, and packed with that classic Southern flavor we all crave. Give it a whirl this weekend, leave me a note on how you tweaked it, and explore more of my Southern favorites for homestyle inspiration.
Fried Green Tomatoes Sauce
Ingredients
- ½ cup mayonnaise Duke’s for classic Southern taste
- ½ cup whole milk Greek yogurt Fage or Chobani for creaminess
- 1 tablespoon sweet pickle relish or finely chopped dill pickles
- 1 teaspoon Dijon mustard or smoky brown mustard
- 1 teaspoon fresh lemon juice about half a lemon
- 1 teaspoon paprika smoked if you like it bold
- ½ teaspoon garlic powder or 1 small garlic clove, minced
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper freshly ground
- ¼ teaspoon prepared horseradish optional, for a sassy kick
- Fresh dill or chives chopped, for garnish (optional)
Instructions
- In a medium bowl, combine mayonnaise, Greek yogurt, and Dijon mustard. Stir until smooth.
- Add the sweet pickle relish (or chopped dill pickles) and mix gently so you still see flecks of green.
- Squeeze in fresh lemon juice, then sprinkle in paprika, garlic powder, salt, and pepper.
- Stir in horseradish if you like things sassy. Taste and tweak—add more lemon if it needs extra zing.
- Sprinkle chopped dill or chives over the top for a pop of color and herby aroma.
- Cover and refrigerate for at least 10 minutes so flavors mingle—though you can serve it straight away in a pinch.
- Place beside a platter of crispy fried green tomatoes (or raw veggie sticks). Watch it disappear.
