Creamy Dill Sauce

This creamy lemon dill sauce is delicious on grilled and roasted vegetables, salads, and more. Made with 6 ingredients, it comes together in minutes.

Dill sauce

This dill sauce recipe rose out of my favorite kind of cooking: the kind where you open the fridge, look inside, and cook with what you have on hand. A few weeks ago, I had a massive bunch of fresh dill leftover from making this avocado dressing, and I was searching for ways to use it up. I’d already sprinkled dill over avocado toast and poached eggs, tossed it into salads, and whizzed it into soup (seriously, it was a big bunch).

I had some gorgeous asparagus I wanted to cook too, and I thought it would be nice to make a sauce to dress it up. My mind immediately went to the sort of creamy lemon dill sauce that’s often served with salmon. Wouldn’t it work just as nicely on roasted asparagus?

I got to work, and a few minutes later, I had a rich, savory dill sauce that I wanted to serve with everything – roasted veggies, steamed artichokes…heck, even French fries! If you’re a dill lover like me, you have to try this recipe. Easy, versatile, and delicious, it’s one you’ll make again and again.

Recipe ingredients

Dill Sauce Recipe Ingredients

You just need 6 ingredients to make this dill sauce recipe:

  • Dill, of course! It adds fresh, tangy flavor to the creamy sauce.
  • Yogurt – Many classic dill sauce recipes call for sour cream or heavy cream, but you won’t find either of them here. Instead, yogurt creates the sauce’s creamy base. You can use whole milk regular or Greek yogurt, whichever you prefer!
  • Mayonnaise – For richness. You can taste the mayo here, so make sure to use a good one. I like Sir Kensington’s Classic Mayonnaise, Avocado Oil Mayonnaise, and Vegan Mayo. My homemade vegan mayo would work here too!
  • Onion powder and garlic – They add sharp, savory depth of flavor.
  • And fresh lemon juice – To make it nice and bright.

Find the complete recipe with measurements below.

Dill, lemon, mayo, yogurt, and garlic in a small bowl

This dill sauce recipe couldn’t be simpler to make!

Just add the ingredients to a small bowl…

Hand whisking creamy dill sauce

and whisk until smooth!

This sauce is best cold, so chill it until you’re ready to use it. Stored in an airtight container in the fridge, it will keep for up to 4 days.

Bowl of lemon dill sauce with spoon

Dill Sauce Serving Suggestions

I love using this lemon dill sauce in three ways:

How do you like to use creamy dill sauce? Let me know in the comments!

Dill sauce recipe

More Favorite Sauces and Dressings

If you love this recipe, try one of these sauces or dressings next:

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Dill Sauce

rate this recipe:
4.88 from 16 votes
Prep Time: 5 minutes
Serves 4 to 6
This creamy lemon dill sauce is delicious on grilled and roasted vegetables, salads, steamed artichokes, and more. Stored in an airtight container in the fridge, it will keep for up to 4 days.



  • In a small bowl, stir together the yogurt, mayonnaise, lemon juice, garlic, onion powder, and dill. Chill until ready to use.
  • Serve with Roasted Asparagus, or see the blog post above for more serving suggestions.


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Rate this recipe (after making it)

  1. Bernadette

    This sure elevated a tuna pasta salad with peas, and excellent alternative to cocktail sauce with shrimp!

  2. Kim Hildreth

    They dill sauce was excellent and I made it to serve with Tog fish. Easy recipe thank you

    • Jeanine Donofrio

      I’m so glad you loved it!

  3. Ken Moore

    3 stars
    Dill sauce is made for fish, you never mention fish.

  4. 5 stars
    Whipped this up today for serving with salmon – delicious, easy, and easy enough to tweak depending on what flavors you prefer.

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

      • Cathie

        Would this be good with perogies?

  5. Jo Purser

    Hi due to learning difficulties i find cooking virtually impossible especiall when your trying to cook different elements of a meal that all require different tempretures and cooking times, but this looks simple enough for me to try and i can cook salmon. The only issue i have is that i am from the UK and we dont use cups as a mesuring device, i am wondering if you could give me the mesures in grams.

    Kind Regards Jo

    • Veda

      Hi – it looks as if nobody has answered you. Hope I can help. You can buy a set of measuring cups in Britain – my daughter bought me one after I kept complaining about American recipes!
      But I have a chart I found online which tells me that 1/4 of a cup is 4 tablespoons, or 60 ml if that’s easier.
      The recipe is for 4 people, so if you are just cooking for yourself you would need 1 tablespoon each of yoghurt and mayonnaise and just under a teaspoon of lemon juice, plus a little garlic and onion powder and almost a teaspoon of dill.
      If you are cooking for 2 you’d need 2 tablespoons each of yoghurt and mayonnaise and a bit less than 2 teaspoons of lemon juice, a little garlic and onion powder and nearly 2 teaspoons of dill. Maybe I’m telling you stuff you don’t need me to tell you, but I hope that some of it helps and that you enjoy!
      (Don’t know about you, but I would crush the garlic if you can – grating is a pain!)

  6. Debbie

    5 stars
    I thought it was delicious on salmon! Would it be possible to freeze it?

    • Jeanine Donofrio

      Hi Debbie, I’m glad you enjoyed it! I haven’t tried freezing yogurt so I’m not sure how the texture would turn out.

  7. Trent

    5 stars
    It was a great sauce! A little too mayo based for the wife but next time I’ll just put a smidge less mayo! Sauce was bright, flavorful, and rich!!

  8. Megann

    5 stars
    This recipe has become a staple for me when I’m entertaining guests. I put loads more dill in it than the recipe calls for (maybe a little less than 1/4 cup). It’s a hit! I serve it as a dip with home-baked fries and other grab-and-snack things (as suggested). It’s also great on baked potatoes.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.