Can I use regular yogurt?

I think Greek yogurt works best, but I've also made this sauce with regular yogurt before and it's still delicious. It will be thinner and maybe even a little bit tangier in flavor. The texture is similar to the third picture of the thinned out sauce above.

Can I use dried dill?

Fresh dill is preferred, since the dill flavor is so front-and-center. But, if all you have is dried and you want to make the sauce, substitute the fresh dill with 1 tablespoon of dried dill . And, I highly recommend letting the sauce sit the fridge for at least an hour or two to allow the dried dill to start to reconstitute in the yogurt, and for the flavor to begin to incorporate throughout the sauce.

Can I make yogurt dill sauce ahead of time?

Yes you can, and in fact, as I explained in the tips and tricks section above, I prefer to make it a day ahead because the flavors become more pronounced as it sits. To make the sauce ahead of time, just tightly cover it and store it in the fridge. It will keep for 3 - 4 days . But, for the freshest flavor, I like to eat it within 1 - 2 days. Freezing isn't recommended, but I doubt you will have any leftovers!

What can I serve with yogurt dill sauce?

There are so many things you can do with this sauce! Leave the sauce thicker to use as a dip for raw veggies and cubes of bread (this makes a great easy appetizer platter!). Or, thin it out more to drizzle it on salmon, grilled chicken, roasted potatoes, or roasted veggies .

Yogurt Dill Sauce

Print Recipe

An easy and quick sauce with dill, garlic and Greek yogurt. Can be used as a veggie dip or to top chicken, fish or roasted vegetables.

Author: Kate
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4 servings 1x
Category: sauces, sides, appetizers
Method: mix
Cuisine: American

Ingredients

Scale

1/4 cup finely chopped fresh dill
1 small garlic clove, minced
1 cup plain Greek yogurt (preferably full-fat)
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice, or to taste
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon black pepper, or to taste
1 - 2 tablespoons water (optional)
1 - 2 tablespoons mayonnaise (optional)

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Instructions

Add the finely chopped dill, minced garlic, Greek yogurt, extra-virgin olive oil, lemon juice, kosher salt and black pepper to a medium bowl.
Stir ingredients together until evenly combined.
Optional step: if you want the sauce to have a thinner consistency, stir in 1 tablespoon of water at a time until desired consistency is reached.
Optional step: if you want to make the sauce more creamy, stir in 1 - 2 tablespoons of mayonnaise.
Taste the sauce and stir in additional kosher salt, black pepper, or lemon juice if needed. Serve the sauce immediately, or, for more intense dill flavor, cover and store in the fridge for several hours or overnight before serving.

Notes

This recipe will yield about 1 cup of sauce.

The sauce will keep in the fridge for 3 - 4 days tightly covered; freezing the sauce is not recommended.

I prefer fresh dill for this recipe, but if you don't have fresh dill you can substitute 1 tablespoon dried dill for the fresh dill. If using dried dill, keep the sauce in the fridge for several hours or overnight to give the dill time to reconstitute and better permeate the sauce.

Keywords: dill sauce, yogurt sauce, yogurt dill sauce

Find it online: https://nibbleanddine.com/yogurt-dill-sauce/