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.
1cupWhole Milkfull fat plain yogurt, I use Greek Yogurt
4tablespoonslemon juicefreshly squeezed
2tablespoonsolive oil
1cloveof garlicminced
2tablespoonsfresh dillor more to taste
½teaspoonkosher saltplus more to taste
1/8teaspoonblack 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.