Yogurt Dill Sauce
This quick and easy Yogurt Dill Sauce is perfect for all your Greek and Mediterranean dishes. Ready in just 5 minutes, it’s a delicious drizzle for fish (especially salmon), falafel, and gyros. It also makes a great dip for veggies or meze platters.
Ingredients
- 1 cup Whole Milk, full fat plain yogurt, full fat plain yogurt, I use Greek Yogurt
- 4 tablespoons lemon juice, freshly squeezed
- 2 tablespoons olive oil
- 1 clove of garlic, minced
- 2 tablespoons fresh dill, or more to taste
- ½ teaspoon kosher salt, plus more to taste
- 1/8 teaspoon black pepper
Instructions
- Place all ingredients in a bowl and whisk until fully combined.
- Taste for seasoning and add more if you like.
Notes
- Storage: Store leftovers in an airtight container for up to 3 days. The next time you’re ready to serve, give it a quick whisk to combine any ingredients that may have separated. If it’s too watery, add in a few tablespoons of yogurt to thicken it up. Taste for seasoning and add more dill or salt if necessary.
- Freeze: Freeze the yogurt dill lemon sauce for up to a month.
- Thaw: To serve the sauce from frozen, refrigerate it until thawed (preferably overnight). You’ll likely find that your thawed sauce has separated a bit, which tends to happen when you freeze dairy products, so give it a stir before serving. You can also revive your dill dip with yogurt if it’s too watery.
Nutrition
Calories: 413kcalCarbohydrates: 17gProtein: 8gFat: 36gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 22gCholesterol: 29mgSodium: 1258mgPotassium: 450mgFiber: 0.3gSugar: 13gVitamin A: 462IUVitamin C: 25mgCalcium: 313mgIron: 0.3mg
Tried this recipe?Let us know how it was!