Dill Dressing with Greek Yogurt | Creamy & Fresh

Name: Creamy Dill Dressing with Greek Yogurt
Prep time: 5 min
Total time: 20 min
Ingredients: 1 cup full fat Greek yogurt; 1/4 cup fresh dill; 2 tbsp extra virgin olive oil; 2 tbsp fresh lemon juice; 1 small garlic clove; 1 tsp Dijon mustard; 1/2 tsp salt; 1/4 tsp freshly ground black pepper; 2-4 tbsp water

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Calling all dill lovers! This dill dressing is creamy, fresh, tangy, and loaded with plenty of fresh dill in every bite. Better yet, it takes all of 10 minutes to whip up.

This creamy dill dressing gets its smooth, rich base from Greek yogurt and olive oil, with fresh lemon, a little Dijon, and just enough garlic to round everything out. It’s bright and herby without being overly lemony or garlicky, because around here, we let the dill do the talking. The texture is nice and creamy but still plenty pourable, making it sooo good drizzled over my iceberg lettuce salad or paired with this fresh and crunchy cucumber salad with dill.

But don’t let the word dressing box you in. I’m talking salmon, grilled chicken, grain bowls, roasted veggies, or a bowl of fresh cut vegetables for dunking. Heck, serve it alongside my lemon dill rice and really commit to the dill situation. I fully support it.

Creamy dill yogurt salad dressing with fresh dill, lemon, and garlic in a glass jar.

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✳︎ Why You’ll Love This Creamy Dill Dressing

Fresh dill is the star of the show. There’s a whole lot of it in here, with lemon, garlic, and Dijon playing backup exactly where they belong.
It’s seriously creamy without the mayo. Full fat Greek yogurt and olive oil give it that rich, smooth texture while keeping things fresh and tangy.
The consistency is juuust right. Creamy enough to cling to your greens, but pourable enough for a proper drizzle.
It takes 10 minutes to throw together. A quick whisk and a short chill are pretty much all that stand between you and homemade dressing.
You’ll find excuses to put it on everything. Salads today, salmon tomorrow, veggies straight into the bowl while standing at the fridge. You get the idea.

Ingredient Notes

ingredients to make dill dressing laid out in separate bowls - greek yogurt, dill, olive oil, salt/pepper, dijon, water, garlic, and lemon juice.

You only need a handful of ingredients to make this creamy dill dressing, but a few of them make a big difference in getting that fresh, dill-forward flavour and pourable consistency just right.

Fresh Dill

Fresh dill is the star here, so this is definitely the time to use a generous handful. It gives the dressing that bright, unmistakably herby flavour that dried dill just can’t quite match. Finely chop it so you get a little bit in every bite without any big, leafy pieces taking over.

Dried dill will work in a pinch, but the flavour is more concentrated and less fresh tasting. Start with about 1 tablespoon and adjust from there.

Greek Yogurt

Full fat Greek yogurt makes the creamiest, richest base and gives this yogurt based dressing plenty of tang without needing mayo. Lower fat Greek yogurt works too, but the finished dressing may taste a little lighter and less rich.

Keep in mind that Greek yogurt can vary quite a bit in thickness from brand to brand. That’s why the water is adjustable. You’re going for creamy and smooth, but still loose enough to drizzle easily.

Lemon Juice

Fresh lemon juice brightens everything up and cuts through the richness of the Greek yogurt and olive oil. Just don’t go too wild with it. The dill should still be the first flavour you notice, not the lemon.

Since some Greek yogurts are tangier than others, you can always start with a little less lemon juice and add more to taste. The Dijon adds a subtle savoury depth, while a small amount of garlic rounds things out without turning this into a garlic heavy dressing. And that splash of olive oil? It adds just enough richness to keep the yogurt base smooth and creamy rather than lean or chalky.

Find the full ingredient list and exact measurements in the recipe card below.

Tips for the Best Dill Dressing

Give it a little time to chill. Even 15 minutes in the fridge gives the fresh dill a chance to mingle with the yogurt, lemon, and garlic. The flavor gets noticeably better once everything has had a minute to hang out.
Aim for creamy and pourable. Greek yogurt varies a ton in thickness, so add the water gradually until the dressing drizzles easily off a spoon. You want it to coat your greens, not sit on top like a dip.
Go easy on the lemon and garlic. Both can quickly steal the spotlight from the fresh dill. Taste as you go and remember that you can always add more, but you can’t exactly take it back out.
Loosen it up after refrigerating. This dressing will thicken as it sits, so don’t be surprised if it’s thicker the next day. A small splash of water and a good stir will bring it right back to that creamy, drizzle-able consistency.

Creamy dill yogurt salad dressing in a glass jar with fresh dill, garlic, lemon, and a bowl of salad greens in the background.

Ways to Use Dill Dressing

Salads are the obvious move here, and for good reason. This creamy dill salad dressing is especially good with crisp greens, cucumbers, tomatoes, radishes, and anything else with a little crunch. It also works really well on hearty chopped salads where all those nooks and crannies can catch plenty of dressing.

But there’s plenty more you can do with it. Drizzle it over grilled chicken or salmon, spoon it onto grain bowls, or use it to perk up a tray of roasted potatoes or vegetables. Keep it a little thicker and it makes a seriously good dip for cucumbers, carrots, bell peppers, crispy chicken wings, or even a hot batch of homemade french fries. Basically, anywhere you want something cool, creamy, and fresh, this dressing is ready to step in.

Variations

Lemon Dill Dressing: Bump up the fresh lemon juice and add a little lemon zest for an extra bright, citrusy version. Just add gradually so the lemon doesn’t completely take over the dill.
Garlic Dill Dressing: Love things on the garlicky side? Add another small clove of garlic for a punchier version that’s especially good with roasted potatoes, chicken, or as a dip for fries.
Make It Richer: Swap about ¼ cup of the Greek yogurt for sour cream for an even richer, creamier dressing with a little extra tang.
Make It Spicy: Add a pinch of cayenne, a few red pepper flakes, or a small squeeze of your favourite hot sauce for a little kick. Start small so you still get plenty of that fresh dill flavour coming through.

Storage

Store your homemade dill dressing in an airtight container or jar in the fridge for up to 4 days. Give it a good stir before serving, especially if it’s been sitting for a day or two.

The Greek yogurt will naturally thicken up a bit as it chills, so if your dressing loses some of that nice, pourable consistency, just whisk in a small splash of water to loosen it back up. Easy peasy.

Creamy dill yogurt salad dressing being drizzled over fresh greens with cucumber, carrots, and green onions.

FAQs

Absolutely. In fact, making it a little ahead gives the fresh dill, garlic, lemon, and Dijon some time to mingle. Make it a few hours before you need it, keep it covered in the fridge, and give it a good stir before serving.

You can, although fresh dill really gives this dressing its signature bright, herby flavour. If dried dill is what you have, start with about 1 tablespoon and adjust to taste. Keep in mind that dried herbs need a little time to soften and release their flavour, so definitely give the dressing that 15 minute chill before digging in.

For sure! Use a little less water to keep it on the thicker side and you’ve got yourself a creamy dill dip for fresh veggies, crispy chicken wings, fries, roasted potatoes, and more.

You can, but regular yogurt is much thinner than Greek yogurt, so skip the added water to start. The finished dressing may also be a little less rich and creamy, depending on the yogurt you use.

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Creamy Dill Dressing with Greek Yogurt

This dill dressing is creamy, fresh, and dill forward, with Greek yogurt, lemon, garlic, and Dijon for a bright, tangy finish.

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Prep Time 5

Total Time 20

Servings 10 Servings

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Equipment

Ingredients

1 cup full fat Greek yogurt
¼ cup fresh dill (finely chopped)
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 small garlic clove (grated or finely minced)
1 tsp Dijon mustard
½ tsp salt
¼ tsp freshly ground black pepper
2-4 tbsp water (as needed)

Instructions

Add the Greek yogurt, fresh dill, olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper to a medium bowl.
Whisk until smooth and well combined. Whisk in 2 tablespoons of water. Continue adding water, 1 tablespoon at a time, until the dressing is creamy but easily pourable.
Add more salt or a small squeeze of lemon juice, if needed. Keep in mind that the fresh dill should remain the star.
Cover and refrigerate for at least 15 minutes to give the flavours a chance to mingle.
Give the dressing a good stir before serving. If it has thickened in the fridge, whisk in a splash of water until it’s nice and pourable again.

Notes

Use fresh dill if you can. It gives this dressing its brightest, freshest flavour. If using dried, start with 1 tablespoon.

Greek yogurt thickness varies. Add the water gradually until the dressing is creamy but easily pourable.

Full fat Greek yogurt works best for the richest, smoothest texture, but lower fat versions will still work.

Don’t overdo the lemon or garlic. Both should support the dill, not overpower it. Taste before adding extra.

Give it 15 minutes to chill. That little bit of fridge time helps the dill and other flavours come together.

Store in the fridge for up to 4 days. Stir well before serving and loosen with a splash of water if it thickens.

Nutrition

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scroll up above the recipe card for ingredient notes, tips & tricks, and easy swaps/variations.

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Creamy Dill Dressing with Greek Yogurt

✳︎ Why You’ll Love This Creamy Dill Dressing