Yogurt Dill Sauce Recipe

Name: Yogurt Dill Sauce Recipe
Prep time: 5 min
Total time: 5 min
Yield: 1 cup
Ingredients: 1 cup whole milk; 4 tablespoons lemon juice; 2 tablespoons olive oil; 1 clove of garlic; 2 tablespoons fresh dill; ½ teaspoon kosher salt; 1/8 teaspoon black pepper

User Reviews

5.0

18 reviews

Excellent

Prep Time
5 mins
Total Time
5 mins
Servings
1 cup
Calories
413 kcal
Course
Condiments
Cuisine
Mediterranean

Yogurt Dill Sauce Recipe

Robert Berry

Report

A quick & easy Yogurt Dill Sauce that is perfect for all your Greek and Mediterranean dishes. Takes 5 minutes to make, this yogurt sauce makes a great drizzle for fish (especially salmon), falafel, and gyro recipe. It can also be served as a dip with vegetables or meze platters.

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

1 cup whole milk 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

Add to Shopping List

Instructions

Place all ingredients in a bowl and whisk until fully combined.
Taste for seasoning and add more if you like.

Notes

: 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 the yogurt dill lemon sauce for up to a month.
: 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.
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 Information

Show Details

Calories 413kcal (21%) Carbohydrates 17g (6%) Protein 8g (16%) Fat 36g (55%) Saturated Fat 8g (40%) Polyunsaturated Fat 3g Monounsaturated Fat 22g Cholesterol 29mg (10%) Sodium 1258mg (52%) Potassium 450mg (13%) Fiber 0.3g (1%) Sugar 13g (26%) Vitamin A 462IU (9%) Vitamin C 25mg (28%) Calcium 313mg (31%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 1cup

Amount Per Serving

Calories 413 kcal

% Daily Value*

Calories	413kcal	21%
Carbohydrates	17g	6%
Protein	8g	16%
Fat	36g	55%
Saturated Fat	8g	40%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	22g	110%
Cholesterol	29mg	10%
Sodium	1258mg	52%
Potassium	450mg	10%
Fiber	0.3g	1%
Sugar	13g	26%
Vitamin A	462IU	9%
Vitamin C	25mg	28%
Calcium	313mg	31%
Iron	0.3mg	2%