The combination of yogurt and dill is pretty unbeatable. Something about the tangy richness of yogurt and the fresh, grassy flavor of dill makes just about everything taste good. You could pour this stuff on cardboard and I’d probably eat it. This Creamy Yogurt Dill sauce is the perfect way to jazz up any weeknight dinner, whether it’s a dollop on some grilled chicken, a drizzle onto a wrap or salad, or a few spoonfuls to top a hearty rice bowl.

General guidance on making yogurt sauces and dips

When making any yogurt dip or sauce, it’s important to first decide how thick you want your dip/sauce to be, and work backwards from there. The thicker the yogurt is to begin with, the thicker the final sauce will be.

For example, if you are using thick Greek-style yogurt, you can afford to add a few liquidy items to it, like lemon juice, cucumber, or vinegar, and still end up with a thick, dip-like consistency.

Regular Balkan-style yogurt tends to be less thick to begin with, so when you add liquids or watery vegetables to it, the final product will be quite runny. (Not necessarily a bad thing, but if you’re going for dip, you may be disappointed!)

How to get a thick yogurt dip or sauce

Start with a very thick Greek-style yogurt, or strain regular yogurt through a tea towel or cheesecloth for an hour or two to remove the excess whey before using it. (You can use the liquid whey in a smoothie!)

Start with regular, Balkan-style yogurt.

Yogurt Dill Sauce ingredients

This sauce requires very few ingredients, and you probably have most, if not all of them on hand already.

Plain yogurt: Thick, Greek-style or strained.
Dill: Fresh dill is best, but I always have dried dill on hand too, and as long as it’s not too old, it’ll work great. Top tip: Dill also freezes really well, so you can buy it when it’s on sale, wash it, chop it, and store it in a freezer bag for fresh dill on demand!
Garlic: The flavor of garlic is truly a match made in heaven alongside yogurt and dill. It really makes the sauce sing!
Salt: This will enhance the flavor of all the ingredients in the sauce.

How to make Yogurt Dill Sauce

This sauce is super easy and quick to make, which is one of the reasons I love it.

Chop the dill and garlic
Add the yogurt and salt
Mix everything together

Success Tips

Use the freshest dill possible

When buying fresh dill, make sure it is bright green, and none of the fronds are turning yellow. To make fresh dill last longer, you can freeze it! Just wash and chop all your dill, then store it in a sealed zipper bag in the freezer, and it will last several months.

Use a lot of dill!

We’re going for maximum freshness with this sauce, so don’t be afraid to add a lot of dill. The recipe calls for a whopping 1/2 cup to 1 cup of yogurt, and I think that is just right.

Use a good quality yogurt

I recommend sampling a few different yogurt brands until you find your favorite. I’m a tangy gal so I like it when my yogurt has a lot of acidity. If you want to save a little money, you could always try making your own homemade yogurt from scratch!

Frequently asked questions

Can I use non-dairy yogurt for this recipe?

Yes, you can use non-dairy yogurt. Just look for the thickest one you can find, and make sure it is it is unsweetened and unflavored.

Can I use fat-free yogurt for this recipe?

Ten years ago, I would have advised you to avoid fat free yogurt at all costs. However, these days you can find some very tasty fat-free Greek-style yogurt brands at the grocery store. As long as it is nice and thick, you can use it for this recipe.

Can I make this sauce ahead and store it for later use?

Yes, this sauce can be stored in an airtight container in the refrigerator for up to four days.

How can I adjust the consistency of the sauce?

If your sauce is too thick, add cold water, 1 teaspoon at a time, until it reaches your desired consistency. Taste it again and add a pinch more salt if needed. If your sauce is too thin, there’s not much you can do, which is why I recommend starting with the thickest yogurt possible.

What other herbs can be used in place of dill?

Since this is a Yogurt Dill Sauce recipe, I don’t recommend using other herbs in place of dill and expecting the same results. However, you can easily make other herb sauces like a mint yogurt sauce or parsley yogurt sauce, by using this method and replacing the dill with fresh mint or fresh parsley.

Can I use this sauce as a marinade?

Yes, this sauce can be used as a marinade. It would work especially well with chicken.

Why no lemon?

You might have noticed that there is no lemon in this recipe. While many similar dips and sauces call for lemon juice and lemon zest, I prefer to leave it out of this recipe because I find that it takes away from the subtle acidity and tanginess of the yogurt. Simple can be so good!

How to serve this Yogurt Dill Sauce

This Creamy Yogurt Dill Sauce is so versatile. It’s a great way to add rich freshness to grilled chicken or fish, and it makes a perfect dip for veggies, or a sauce for a wrap or a rice bowl. Here are some of my favorite uses:

Drizzled over salmon or grilled chicken
Dolloped onto a flatbread with veggies and protein (souvlaki-style)
Used as a dip for a veggie platter
Poured over a rice or grain bowl
Served alongside stuffed peppers, like my Old Fashioned Stuffed Bell Peppers

Storage instructions

If you are making this Yogurt Dill Sauce in advance, transfer the finished sauce into a food storage container, seal it tightly, and store for up to four days in the fridge. Give it a good stir before serving, as some of the liquid may have risen to the top.