Want a healthy topping for salmon or dipping sauce for fresh veggies and pita chips? Try this savory and bright dill Greek yogurt sauce that’s easy to whip up in the kitchen. Its tangy, citrusy, and garlicky flavors pair really well with seafood, and that’s why this creamy sauce goes perfectly with fatty and rich salmon.
Ingredients in this dill sauce
Dill sauce is traditionally used in many different cultures worldwide, such as in Europe and Asia. This dill Greek yogurt sauce is most similar to dips and sauces you’ll find in the Mediterranean, like Tzatziki. Other forms of dill sauce include a base of mayonnaise and honey from Canada. However, I prefer Greek yogurt to make it healthier and love the tangier base.
This dill sauce is made up of:
- full-fat Greek yogurt: Using full-fat Greek yogurt gives you a creamier consistency.
- fresh dill: The star of the show and it’s necessary to have fresh dill! Sometimes dried dill can be a little astringent or lose its fresh flavor during drying.
- extra-virgin olive oil: EVOO adds some fat to this sauce and balances all the flavors out.
- fresh chives: Adding chives is an option, but this is a great blend if you love onion and garlic.
- yuzu juice (and lemon zest): I love yuzu and its floral and citrusy notes! However, you can definitely use lemon if you have that on hand. If you have trouble finding yuzu and really want to use it, try your local Japanese grocery store. They typically have bottled yuzu juice available on the shelves or even fresh yuzu in the produce section.
- garlic: I like adding fresh garlic that’s minced because it’s a more robust flavor. If you grate the garlic, it gives you an even bolder flavor. If you don’t like garlic THAT much, you can roughly chop it and still add a bit of that flavor.
What to eat with this dill sauce
After mixing the ingredients for the dip, place it in the fridge for 10-15 minutes to get a thicker consistency. I like to serve this sauce with seafood, vegetables, or anything that needs a nice herby and citrusy dip:
- Broiled Salmon Filets
- Salmon Steak
- Pan-Fried Salmon Bites
- Veggie Kabobs (Grilled Vegetable Skewers) or raw vegetables (sliced cucumbers, radishes, sweet pepper, or carrots)
- Crispy Air Fryer Tofu
- Crispy Sweet Potato Fries
- Pita chips
How to keep dill fresh
Dill is super potent; you don’t need too much of it to make the sauce or many other recipes. However, I typically have too much fresh dill when buying just one bunch. To save the dill, I keep the dill bundled and unwashed. I wet one paper towel and wrap it around the bundle of dill, covering the entire bunch, including the stems, and keeping it in the produce drawer in the fridge. This keeps dill fresh for over a week, in my experience, and I check the dampness of the paper towel every 3-4 days and add more water if necessary.
Making it ahead of time & storage
This sauce is super easy to make in under 15 minutes, but you can easily make it the day before and let the flavors marinate together in the fridge. The longer it stays in the fridge, the thicker and creamier the texture gets, making it perfect for chips and dip. Just make sure to keep it in an airtight container with a lid. You can keep it in the fridge for up to 3-5 days.
Dill Sauce
Ingredients
- ½ cup full-fat Greek yogurt
- 2 tbsp extra-virgin olive oil
- 2 tbsp chopped fresh dill
- 4 tsp chopped fresh chives
- ½ tsp yuzu juice or lemon
- ½ tsp lemon zest
- ½ tsp minced garlic
- ½ tsp kosher salt
Equipment Used
- knife and cutting board
- measuring cups and spoons
- spatula
- Microplane
- mixing bowl
Instructions
- In a bowl, combine all the ingredients: ½ cup full-fat Greek yogurt, 2 tbsp extra-virgin olive oil2 tbsp chopped fresh dill, 4 tsp chopped fresh chives, ½ tsp yuzu juice or lemon, ½ tsp lemon zest, ½ tsp minced garlic, and ½ tsp kosher salt.
- Mix until thoroughly incorporated.
- Place in the fridge for 15 minutes to thicken.
- Serve with your preferred sides of salmon, pita chips, or veggies.