Yogurt Dill Sauce Recipe

Yogurt dill sauce in a bowl with a whisk in the bowl from the top view

A quick & easy Yogurt Dill Sauce that is perfect for all your Greek and Mediterranean dishes. Takes 5 minutes to make, this yogurt sauce makes a great drizzle for fish (especially salmon), falafel, and gyro recipe. It can also be served as a dip with vegetables or meze platters.

Course Condiment/Sauce

Cuisine Mediterranean

Diet Vegetarian

Prep Time 5

Total Time 5

Servings cup

Calories 413kcal

Author Aysegul Sanford

Ingredients

1 cup Whole Milk full fat plain yogurt, I use Greek Yogurt
4 tablespoons lemon juice freshly squeezed
2 tablespoons olive oil
1 clove of garlic minced
2 tablespoons fresh dill or more to taste
½ teaspoon kosher salt plus more to taste
1/8 teaspoon black pepper

Instructions

Place all ingredients in a bowl and whisk until fully combined.
Taste for seasoning and add more if you like.

Notes

Storage: Store leftovers in an airtight container for up to 3 days. The next time you’re ready to serve, give it a quick whisk to combine any ingredients that may have separated. If it’s too watery, add in a few tablespoons of yogurt to thicken it up. Taste for seasoning and add more dill or salt if necessary.
Freeze: Freeze the yogurt dill lemon sauce for up to a month.
Thaw: To serve the sauce from frozen, refrigerate it until thawed (preferably overnight). You’ll likely find that your thawed sauce has separated a bit, which tends to happen when you freeze dairy products, so give it a stir before serving. You can also revive your dill dip with yogurt if it’s too watery.

Nutrition