Yogurt Dill Sauce
This easy yogurt dill sauce is a refreshing, savory sauce. It takes 5 minutes to make, and goes really well with fish, chicken and Middle Eastern dishes.
Prep Time5 minutes mins
Cook Time0 minutes mins
Total Time5 minutes mins
Course: Sauce
Cuisine: Mediterranean, Middle Eastern
Keyword: dill, egg free, gluten free, greek yogurt, lemon, nut free, vegetarian
Servings: 4
Calories: 42kcal
Cost: Cheap
- 1 cup yogurt
- ½ lemon (juice only)
- 2 tablespoon finely chopped dill
- ½ teaspoon salt
- ½ teaspoon pepper
Finely chop the fresh dill, and combine it in a bowl with yogurt, salt and pepper. Squeeze the lemon into it, and stir to combine.
Keep the sauce refrigerated until you’re ready to serve it. This will extend the shelf life of the dish.
Fresh vs dried dill
In recipes like these, I tend to use fresh herbs, however dried herbs also work well.
Keep in mind that dried dill tends to have a stronger flavor than fresh dill, and you should therefore use a smaller amount. I recommend starting with a teaspoon, and adding more to taste.
Leftovers
You can store leftover yogurt dill sauce in an airtight container in a refrigerator for up to 5 days. The leftovers can be used in a variety of dishes, either as a sauce to serve with meat, in wraps, as a dip or as a salad dressing.
As this sauce is served cold and stores well, it’s perfect to make ahead if you want to save some time when preparing a meal.
Calories: 42kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 319mg | Potassium: 114mg | Fiber: 1g | Sugar: 3g | Vitamin A: 61IU | Vitamin C: 7mg | Calcium: 78mg | Iron: 1mg