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.
- 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)
- 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.
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