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Skip the store-bought bottle. This creamy dill dressing recipe uses Greek yogurt as the base for a lighter, protein-rich sauce that comes together in 5 minutes. Fresh dill, lemon, and garlic, no blender needed.
This dill dressing recipe comes together in 5 minutes with Greek yogurt, mayonnaise, fresh dill, and lemon juice, no blender required. The Greek yogurt base makes it lighter and creamier than most store-bought versions, with a bright, tangy flavor that works on everything from salmon to grain bowls to raw veggies.
I started making this after realizing the creamy dill dressing I kept buying at the store was easy to recreate at home, and honestly, homemade dressings are just better. I love that I can control the ingredients and dial up the dill or lemon depending on what I’m serving it with. This sauce earns its place in my fridge because it does so much. Use it as a salad dressing, a dip for crisp vegetables, a spread on wraps, or drizzle it over a Mediterranean Hummus Bowl or Mediterranean Salmon Bowl. It’s also wonderful over salmon patties, a simple salmon fillet, Grilled Beef Kofta Kebabs, and Mediterranean Chicken.
Why this Recipe Works
The Greek yogurt base is what sets this apart from most creamy dill dressings. Where others rely on sour cream or heavy mayo, whole milk Greek yogurt gives you the same thick, rich texture with more protein and a cleaner tang. Combined with just enough mayonnaise for body and richness, the result is a dressing that coats without feeling heavy. Fresh dill brings brightness that dried dill can’t match, and lemon juice cuts through the creaminess so every bite stays lively. The garlic and onion powder add savory depth without overpowering the herb. One thing I always do: let it rest in the fridge for at least 30 minutes before serving. The flavors meld significantly and the dressing goes from good to really good.
Recipe Ingredients
These simple pantry staples are all you need. See the recipe card below for exact amounts and printable instructions.
- Greek Yogurt: Whole milk plain Greek yogurt is the base and the reason this dressing is lighter than most. It creates a thick, creamy texture without loading up on fat, and adds a subtle tang that makes the dill pop. Regular yogurt works in a pinch but will give you a thinner result.
- Mayonnaise: Just enough to add richness and body. If you prefer, sour cream is a good swap, it’ll be slightly tangier. For a lighter version, you can reduce the mayo and increase the yogurt.
- Fresh Dill: Fresh herbs are strongly preferred here. Adding fresh dill is the star of the show. It gives the dressing a bright, grassy flavor that dried dill can’t fully replicate. If fresh dill weed isn’t available, use 1 to 1.5 teaspoons dried and give the dressing extra time to rest so the flavor develops.
- Lemon Juice + Zest: The juice adds brightness and helps thin the dressing to a pourable consistency. The zest punches up the lemon flavor without adding more liquid, don’t skip it.
- Garlic + Onion Powder: Grated fresh garlic gives a sharper, more immediate flavor. The onion powder rounds it out with a mild savory base. Together they add depth without competing with the dill.
Recipe Variations
- Dairy-Free or Vegan: Swap the Greek yogurt for a thick, plain coconut or cashew-based yogurt and use vegan mayo. The flavor will be slightly milder but still works well.
- Add Heat: Stir in 1/4 teaspoon red pepper flakes or a small drizzle of hot sauce. Especially good over grilled proteins like Grilled Beef Kofta Kebabs or Tandoori Grilled Chicken.
- Extra Herby: Double the fresh dill and add 1 tablespoon of chopped fresh chives or flat-leaf parsley. Great as a vegetable dip or over grain bowls.
- No Fresh Dill: Use 1 to 1.5 teaspoons dried dill and let the dressing rest at least an hour instead of 30 minutes so the flavor can develop.
- No Mayonnaise: Sour cream is the best one-for-one swap. Full-fat plain yogurt also works but the dressing will be thinner.
- To Thin: Add lemon juice one teaspoon at a time. A splash of white wine vinegar works too without dulling the flavor.
- To Thicken: Stir in more Greek yogurt or a spoonful of mayo, then let it chill for 15 minutes before serving.
- Avocado: Add chunks of avocado and blend in a high-speed blender. This creates an even creamier dressing.
How to Make This Lemon Dill Dressing
This dressing comes together in one bowl with no special equipment required.
Step 1: Combine: Add all ingredients to a bowl or mason jar and whisk or stir until smooth and fully combined. Taste and adjust, more dill if you want it herbier, more lemon if you want more brightness.
Step 2: Rest: This is the step most people skip and shouldn’t. Transfer to a jar and refrigerate for at least 30 minutes before serving. The garlic and dill need time to meld into the yogurt base and the flavor difference is noticeable.
Step 3: Store: Keep refrigerated in a sealed jar or airtight container. This dressing holds well for up to 7 days, make it Sunday and use it all week.
Ways to use this Simple Creamy Dill Dressing:
- Drizzle this sauce over seafood like these Mediterranean Crab Cakes, Mediterranean Tuna Patties, Air Fryer Cod, or as a dip for these Baked Parmesan Fish Sticks.
- We like to add this sauce to rice and hummus bowls. Try adding it to this Slow Cooker Cuban Pork Rice Bowls, Tropical Coconut Rice Bowls, Slow Cooker Shredded Beef Hummus Bowl, Greek Quinoa Bowl or this Chicken Shawarma Bowl.
- Dill Sauce would also be wonderful drizzled on grilled meats like this Grilled Flank Steak with Dry Rub, Mediterranean Grilled Shrimp Skewers, Tandoori Grilled Chicken or these Grilled Beef Kofta Kebabs.
- Of course this works great on a green salad. Try adding it to this Lemon Arugula Salad, drizzled over this Massaged Kale Salad.
How to Store This Dill Dressing
Store in an airtight container or sealed mason jar in the refrigerator for up to 7 days. Give it a good stir before each use as the ingredients can separate slightly. This dressing does not freeze well, the yogurt base breaks down when thawed. The good news is it comes together in 5 minutes, so it’s easy to make fresh when you need it.
Recipe FAQ
Fresh dill is strongly preferred and makes a noticeable difference in flavor. Fresh dill has a bright, grassy quality that dried simply can’t replicate. If fresh isn’t available, substitute 1 to 1.5 teaspoons of dried dill and give the dressing extra time to rest in the fridge so the flavor has a chance to develop fully.
Yes, salt and pepper are important for balance. The recipe includes 1/4 teaspoon salt and 1/8 teaspoon black pepper as a starting point. Taste after mixing and adjust from there. If the dressing tastes flat, a small pinch of salt usually brings it together.
To thin it out, add fresh lemon juice one teaspoon at a time and stir until you reach the consistency you want. To thicken it, stir in a spoonful of Greek yogurt or mayo. Because the yogurt base is already thick, a little goes a long way in either direction.
Other Vegetarian Recipes
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Creamy Dill Dressing Recipe
Video
Ingredients
- 1 1/4 cup Greek yogurt {try to use whole milk}
- 1/2 cup mayonnaise
- 1/4 cup finely chopped fresh dill
- 2 garlic cloves, grated
- 1/2 teaspoon onion powder
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Add all ingredients to a bowl and whisk until smooth and fully combined. No blender needed. Taste and adjust with more dill, lemon, salt, or pepper.
- Use for salads or as a dip for crisp vegetables.
- If the sauce/dressing is too thin you can add a touch more mayo for a thicker sauce/dressing.
- Allow the sauce to sit in the fridge for at least 30 minutes before serving. This helps the flavors meld.
- Store in an airtight container in the refrigerator.
Notes
- Use whole milk Greek yogurt for the thickest, creamiest result. Low-fat will work but the dressing will be thinner.
- Fresh dill is strongly preferred. If using dried, substitute 1 to 1.5 teaspoons and allow extra resting time in the fridge.
- Let the dressing rest for at least 30 minutes before serving. The flavors meld significantly and it makes a noticeable difference.
- To thin: add lemon juice one teaspoon at a time. To thicken: stir in more Greek yogurt or mayo.
- Stores in a sealed jar in the refrigerator for up to 7 days. Stir before each use.
- Do not freeze, the yogurt base breaks down after thawing.
- For extra flavor, add a teaspoon of Dijon mustard or a pinch of red pepper flakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My husband & I loved this!! We served it over tuna fish patties on a bed of salad greens & cucumber slices, and it was restaurant-level delicious!! Definitely a keeper!! Thank you!
Love that idea!
This was great! Everyone loved it. I used things I had: vegan mayo, I used reg full fat yogurt, lime instead of lemon. I used an entire large bunch of dill. Didn’t chop anything because I have a Vitamix that did the work. Everyone raved about the dressing saying that it was even better than Green Goddess! Thanks!
I am so glad you liked it! Love the idea of using the vitamin
I used this recipe as a base idea. We had different ingredients available and it was still delish. I didn’t have Greek yogurt or lemon so I used regular yogurt, (full fat milk), I used lime instead of lemon. Used an entire large bunch of dill. Everyone loved it. They said it was better than Green Goddess!
I made this recipe exactly as instructed. It’s ok, but tastes like it’s missing something.
There are many kinds of mayonnaise, do you mean whole bland mayonnaise like hellman’s?
Yes that works great!