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.
Yogurt based sauces are very commonly served with grilled and roasted meat in Middle Eastern and Mediterranean cuisines. It might sounds strange if you’re not used to it, but it’s honestly really good.
I love how light this sauce is, and it works really well as a salad dressing too. As it’s a cold sauce, it only takes a few minutes to combine the ingredients, so it’s kind of perfect if you’re in a rush or want to whip up a quick sauce.
For this recipe, you will need yogurt, lemon or lemon juice, dill, salt and pepper.
You want to use plain, natural yogurt. I like to use Greek yogurt, as it tends to be very thick and creamy. Greek yogurt is also what I use for other yogurt based sauces and dressings, like healthy ranch dip and tzatziki.
Fresh dill 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.
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.
Here are my top tips to succeed with this recipe:
- Use high quality Greek yogurt for the best flavor.
- You can add the seasoning and lemon juice to taste to make it suit your preferences perfectly.
- Make sure to keep the sauce cold for as long as possible to make it last longer. Avoid keeping yogurt in a warm kitchen or direct sunlight for extended periods of time.
This yogurt dill sauce is incredibly versatile, and has a wide range of uses. Here are some of my favorites:
I love to vary my favorite recipes, and they are usually a bit different every time. Here are some of my favorite variations of this sauce:
Zesty: Add some lemon zest and minced garlic for a lovely twist.
Spicy: Try adding a pinch of chili powder or cayenne pepper for a spicy kick.
Extra herbs: You can add other chopped herbs to the sauce if you like.
Vegan and dairy free: If you want to avoid dairy, you can use a dairy free or vegan yogurt alternative. These can be found in most major supermarkets.
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.
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Frequently asked questions
Dill sauce is typically made with sour cream. Yogurt is often use as a healthier alternative.
Yogurt Dill Sauce
- 1 cup yogurt
- 1/2 lemon (juice only)
- 2 tbsp finely chopped dill
- 1/2 tsp salt
- 1/2 tsp 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.