Creamy Yogurt Dill Sauce

Recipe Key:

This creamy Lemon Yogurt Dill sauce features just five simple ingredients and comes together in minutes. Use it to add flavor to meat, veggies, and all your favorite recipes! 

Dill yogurt sauce in a glass bowl.

Quick and Easy Lemon Yogurt Dill Sauce

I’m a huge fan of sauces. I use them to add flavor to pretty much all my meals, and tzatziki sauce is one of my favorite options. 

However, I don’t always have time to shred cucumbers to make it from scratch. So, I make this creamy yogurt dill sauce instead. 

It has all the creamy texture and rich, tangy flavor you love. Plus, it’s ready in minutes. Make a big batch to keep on hand, and use it for meat, veggies, salads, and more. You’ll never go back to store-bought condiments again! 

Jump to:

What Flavor is Dill? 

Fresh dill is an herb that has a delicious, fresh, citrusy taste with subtle earthy undertones. It’s subtly sweet and pairs well with other garlic and mint. 

What’s the Difference Between Dill Sauce and Tzatziki? 

There are many variations, each containing subtle differences. However, in general, dill sauce is made with fresh dill. Meanwhile, tzatziki sauce is given a boost of flavor, texture, and nutrients with shredded or finely chopped cucumbers. 

Lemon Dill Yogurt Sauce Ingredients and Notes

Yogurt dill sauce ingredients on a pan with labels.
  • Greek yogurt - This forms the base of the sauce. I highly recommend using 2% for the best taste and texture. 
  • Olive oil - Choose a high-quality oil you love. This helps create a smooth consistency and enhances the flavor. 
  • Lemon juice - This adds a bright, refreshing taste that balances some of the heaviness of the fats. Freshly squeezed is best! 
  • Red wine vinegar - This adds a subtle, zesty tang. Don't use apple cider vinegar or white vinegar, this needs to be red wine vinegar.
  • Fresh dill - This adds a refreshing, almost citrusy taste. Make sure it’s finely chopped! 

How to Make Creamy Yogurt Dill Sauce

This is an overview with step-by-step photos. Full ingredients & instructions for this lemon yogurt dill sauce recipe are in the recipe card below.

Step 1: Combine. Add all the ingredients to a mixing bowl, and whisk well to combine. 

Step 2: Serve and store. Enjoy your dill sauce right away. Or, transfer it to an airtight container, and store it in the fridge for later! 

Creamy yogurt sauce in a bowl with a spoon.

Serving Suggestions

I love to serve this lemon dill yogurt sauce as a dip with vegetables, pita bread, or crackers for dipping. However, it’s also fabulous with main courses and side dishes like lamb chops, one skillet Greek chicken meatballs, or grilled vegetables. 

How to Store 

Store leftover dill sauce in an airtight container in the fridge for up to a week. I don’t recommend freezing this recipe as the dairy won’t thaw well. 

Yogurt dill sauce in a bowl with a spoon.

For more easy dips and sauces, check out my:


PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!


Recipe

Dill yogurt sauce in a glass bowl.

Lemon Dill Yogurt Sauce

Make this easy lemon yogurt dill sauce with just five ingredients and a few minutes to add vibrant flavor to all your favorite recipes!
5 from 1 vote
Print Pin Rate
Prep Time: 3 minutes
Total Time: 3 minutes
Servings: 1 ½ cups
Calories: 507kcal

Equipment

  • 1 Mixing Bowl

Ingredients
 
 

  • 1 cup greek yogurt - 2% fat is best
  • 3 tablespoon olive oil
  • 3 tablespoon lemon juice - approx. 1 lemon
  • 1 tablespoon red wine vinegar
  • 3 tablespoon dill - finely chopped

Instructions

  • Add all ingredients to a mixing bowl and whisk well to combine.
    1 cup greek yogurt, 3 tablespoon olive oil, 3 tablespoon lemon juice, 1 tablespoon red wine vinegar, 3 tablespoon dill
  • Serve the sauce with vegetables, pita, crackers, lamb chops, and more!

Notes

Storage : Store leftover dill sauce in an airtight container in the fridge for up to a week. I don’t recommend freezing this recipe as the dairy won’t thaw well. 

Nutrition

Serving: 1serving | Calories: 507kcal | Carbohydrates: 11g | Protein: 21g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 31g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 75mg | Potassium: 343mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 103IU | Vitamin C: 19mg | Calcium: 229mg | Iron: 1mg
Did You Make This Recipe?Please leave a comment or pin it to your Pinterest account!

Comments

No Comments

5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating