Yogurt Dill Sauce Recipe
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.
Servings: 1 cup
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
Calories: 413kcal | Carbohydrates: 17g | Protein: 8g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Cholesterol: 29mg | Sodium: 1258mg | Potassium: 450mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 462IU | Vitamin C: 25mg | Calcium: 313mg | Iron: 0.3mg
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