0 from 18 votes
Yogurt Dill Sauce Recipe
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.
Prep Time
5 mins
Total Time
5 mins
Servings: 1 cup
Calories: 413 kcal
Course:
Condiments
Cuisine:
Mediterranean
Ingredients
- 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
Instructions
- Place all ingredients in a bowl and whisk until fully combined.
- Taste for seasoning and add more if you like.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.