Yogurt Lemon Dill Sauce

What You'll Need

  • microplane or zester
  • good kitchen knife and clean cutting surface
  • bowl for mixing
  • serving dish
  • 1 pint organic, full-fat yogurt homemade or store bought
  • 2-4 tsp fresh chopped dill
  • 1-2  garlic clove, crushed finely
  • 1/4 tsp each salt and pepper
  • juice and zest 1 lemon

This smooth white dip is the perfect foil to a spicy feast. Excellent with grilled vegetables and Mediterranean flair. If you added half of a grated, peeled cucumber, it would almost be tzatziki; that dip tends to be made with strained Greek yogurt, though, while this is smoother and thinner. Whatever you have in mind when you first make it, it is likely you will find more uses than you imagined for it, once that first cool, herbed bite hits your mouth. 

This sauce can also be made into a thicker dip by straining the yogurt first through a yogurt strainer and following the steps for our Greek Yogurt Dip.


chop dill finelyPour the yogurt into a medium sized bowl. Add 2 teaspoons of finely chopped dill.
mix dill into sauce
Crush or mince the garlic bulbs as finely as possible; you want their heat to be evenly distributed throughout the smooth dip.
Add salt and pepper to taste.
Grate the lemon zest into the dip, and squeeze the juice into the dip.
lemon zest on dip
Mix throughly and adjust seasonings to taste. Sometimes more lemon zest, salt, or dill is warranted.
Pour over grilled vegetables, pair with spicy meats, or serve as a dip for veggies. 

Over to You

It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on FacebookTwitterInstagram or Pinterest. Or, as always, you can do it the old fashioned way and come by the store to speak with one of our in-house experts.