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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, the homemade version is 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 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 is strongly preferred here. It gives the dressing a bright, grassy flavor that dried dill can’t fully replicate. If fresh 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.
How to Make This 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.
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.
Ways to use this Lemon Dill Sauce Recipe:
- 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.
Recipe FAQ
Fresh dill gives you the best flavor, bright, grassy, and herby. Use 1/4 cup finely chopped fresh dill as written. If fresh isn’t available, dried dill works but use only 1 to 1.5 teaspoons since it’s more concentrated. Add it gradually and taste as you go.
Yes, but start small. The recipe calls for 1/4 teaspoon salt and 1/8 teaspoon pepper as a baseline. Taste after mixing and adjust from there, the Greek yogurt and mayo both carry some saltiness, so it’s easy to over-season before you realize it.
To thin it: add lemon juice a teaspoon at a time until you reach a pourable consistency. To thicken it: stir in a bit more mayo or Greek yogurt. If you want it extra thick for a dip or spread, whole milk Greek yogurt makes the biggest difference.
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
- Put all ingredients in a blender or a bowl and combine until creamy and everything is combined. Add more dill, salt and pepper to taste.
- 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.
This was a super yummy dressing! Just made it with my over-abundance of fresh dill this year in my small herb garden. Thank you-it was perfect on crisp iceberg lettuce?
I am so glad you liked it! Thanks for sharing!
Can I use either low fat or no fat mayo in this recipe?
You can! It will be just be a bit less rich of a flavor!
One of my all time favorite vegetables dips and salad dressing. Easy and delicious. I add minced garlic as well just for our preference. Thank you for sharing!
I made it with dried dill because that’s what I had on hand and added garlic powder. It is amazing!
Is there a good substitute for mayo? No sour cream either. What does the mayo do for the dressing? I’m a salad dressing newbie.
So you can easily just do Greek yogurt instead of the mayo/sour cream. It will have a little bit of a tangy taste to it which you can offset with lemon juice or more herbs.
Sorry, but I didn’t write that awful comment and I would never use that type of language. I have no issue with your site and I 100% understand a blogs use of ads.
I don’t know who that poster is, but I swear to you it isn’t me. I quite enjoy your site and your recipes.
Sorry for any confusion!!!
I realized that after I posted the comment and ended up just deleting those comments. I assume it is some sort of Internet trolling. It seemed weird that you would write that! đŸ˜‰ Sorry about the confusion. Have a great day!!
How long can I store my salad dressing if I put fresh dill? Thanks!
I usually store mine for up to a week in an air-tight container in the fridge {but I usually eat it all before then!}. If you used dried dill I wonder if it might keep longer–I haven’t tried that.
Greek yogurt is like magic! Pinning this dressing recipe to try this summer. đŸ™‚
It sure is! So perfect for dressings!
I love dill! This would be delicious on a Mediterranean salad đŸ™‚
Oh, it would be great on a Mediterranean Salad!! Great idea.
I hate to be nitpicky, but there’s no dill in the recipe as far as I can see? Help!
Thank you so much!!! Otherwise, it looks amazing and exactly what I’m looking for đŸ˜€
Oh no!! Thank you for mentioning that. I have no idea why I wrote chives..it should have read dill. I used 1/4 cup fresh dill loosely packed but you can also add more to taste if you think it need more of a dill taste. I am going to blame this on pregnancy brain!! đŸ™‚
Haha, that totally works!
đŸ˜‰ Hope you like it. Let me know! I just made more today.
@Julia, how much dried dill would equal your 1/4 cup fresh dill in this recipe?
The flavor with dried is going to be a lot more subtle than fresh dill but it still will work. I would start by mixing 2 teaspoons of dried dill into the dip and taste and go from there. You can add more depending on your tastes.