In a medium bowl, whisk together the greek yogurt, mayo, and melted butter until smooth and well combined. This creates a creamy foundation that will hold all the flavors together. The butter adds richness and helps emulsify the mixture.

Add the rice vinegar and tomato paste to the creamy base and whisk until fully incorporated. Then add the garlic powder, paprika, sugar, salt, and onion powder, stirring until no lumps remain and the sauce takes on a unified color. I like to taste the sauce at this point to see if the spices are well-balanced before adding the water.

Stir in 2 tsp water to reach your desired sauce consistency—it should be pourable but still coat the back of a spoon. Cover the bowl and refrigerate for at least 4 hours before serving; this resting time allows the flavors to meld and develop into something truly special. I've found that letting it sit overnight makes it even better, as the spices continue to bloom into the creamy base.