This simple dill dip recipe is the perfect way to enjoy your favorite veggies or pair with juicy chicken or salmon too.
Having a go-to staple dip or sauce to pair with fresh or roasted vegetable sides, a baked potato, potato chips, or with your favorite protein is the perfect way to elevate a dish. This creamy dill sauce does not disappoint!
The best part of this recipe is that it’s made up of a lot of your fridge and pantry staple items. While it always tastes better the longer it marinades, it’s still delicious when you whip it up to use right away for a last minute way to dress up a simple meal.
While it’s perfect for a last minute veggie dip (or a good sub for ranch for example) I love to use this dill sauce for salmon. Dill, lemon, and delicious garlic herb base is the perfect pairing! Grab all the recipe details below or jump to the recipe at the bottom of the page and dive in.
- Medium bowl
- Knife and cutting board
- Measuring Spoons
Need to know more about this recipe? Use my culinary notes below to help guide you through this easy dill dip recipe. Enjoy!
Lemon Dill Sauce Ingredients:
- Sour Cream: I like using sour cream for the base because it’s thick (but not too thick) and I usually have it on hand. A good substitute would be a Greek yogurt as well (less saturated fat option).
- Dijon Mustard: Adds a little zing! Use regular mustard to sub if desired.
- Lemon Juice: Fresh juice is best, adds a nice acidic kick and pairs well with the dill and herbs.
- Fresh Garlic: I add a lot of garlic because I love it. Fresh always is a stronger flavor than dried, but garlic powder can be substituted.
- Fresh Dill: I think fresh dill is definitely superior to dried in this recipe, but dried dill is a doable option if that’s what you have on hand. It tastes better if you let it rest a little longer for the dried herbs to absorb a little more moisture before serving however.
- Other Fresh or Dried Herbs: I use fresh herbs when I have them (I often have a number on hand because of all the recipes I cook or have on hand in the garden in warmer months). I like to use a combination of fresh or dried parsley, chives, rosemary, and thyme. The bulk of the dip is made up of dill.
- Salt and Pepper
Tips For Preparing Your Sauce:
- Start by mixing your sour cream, lemon juice, and garlic together into a bowl. If you prefer a runnier sauce for salmon recipes or other proteins (as opposed to a bit thicker for a dip), you can add a few tablespoons of olive oil too.
- Mince your fresh dill and fresh herbs finely and add them in. Stir and taste to get an idea of the flavor and adjust if needed.
- If you’re using dried herbs, allow the dip to sit for 10-15 minutes and then taste and adjust as desired. The dried herbs will be come slightly more hydrated in the mixture.
- Season with your salt and pepper and be sure to taste your dill sauce again.
Serving and Storage:
Serve your mixture right away or store it for up to a week in the fridge and use with your favorite cooked salmon, veggies, and more!
Here are some of my favorite recipes to pair with it-
- Theses crispy air fried salmon fillets
- Slow baked salmon with butter
- As a dipping sauce (instead of tzatziki) with this grilled Greek chicken platter
- With my crispy jicama chips as a dip
- These incredible crispy herb roasted potatoes
- 1 cup Sour Cream
- 1 tbsp. Dijon Mustard
- 2 tbsp. Lemon Juice
- 3 Garlic Cloves, minced
- 1/4 cup Fresh Dill (or 2 tbsp. dried)
- 1 tsp of Rosemary
- 1 tsp of Chives
- 1 tsp of Parsley
- 1 tsp. Salt & Pepper
- 1. In a bowl, combine all the ingredients and taste test. If using all or mostly dried herbs, let it rest 10-15 minutes to let the herbs slightly hydrate for a better flavor.
- 2. Serve with fresh or roasted veggies, on a baked potato, as a chip dip, or over chicken and salmon too!
This can be made and served right away or made and held in the fridge for up to 7 days.
Amount Per Serving: Calories: 30Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 79mgCarbohydrates: 1gNet Carbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g