This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
This Creamy Lemon Dill Dressing is tangy, fresh, and full of flavor. Made with Greek yogurt, it’s perfect for salads, veggies, or dipping!
Pin this now to find it later
Pin ItCreamy Lemon Dill Dressing
This Creamy Lemon Dill Dressing is tangy and herby and the perfect way to elevate any salad or veggie dish. Whether you’re looking for a zippy lemon dressing for salad, a light lemon herb dressing, or a flavorful, creamy lemon dill sauce for dipping or drizzling, this one checks all the boxes.
⭐ Why You’ll Love This Recipe
- Quick and easy – just 5 minutes to mix
- Bright lemon flavor with herby depth
- Made with pantry staples
- Versatile – use it as a dressing or a dip
🛒 Ingredients & Substitutions
- Mayonnaise – for richness and creaminess
- Greek yogurt – adds tang and body. Sour cream can replace Greek yogurt.
- Fresh lemon juice – brings bright, citrusy flavor
- Olive oil – smooths everything out. Use avocado oil instead of olive oil for a milder flavor
- Dried dill and parsley – the herb combo that gives this dressing its signature taste. Use fresh herbs instead of dried (use twice as much).
- Garlic, salt, and pepper – simple seasonings that bring it all together
✨ Variations
- Add a pinch of red pepper flakes for heat
- Stir in a teaspoon of Dijon mustard for extra tang
- Swap dill for basil or tarragon for a different herb twist
Would you like to save this?
We'll email this post to you, so you can come back to it later!
How to Make Creamy Lemon Dill Dressing
🔥 Tips
- Chill the dressing for 30 minutes before serving
- Full-fat yogurt gives the best texture
- Adjust lemon juice to taste – more for extra brightness
❓ FAQs
Store in an airtight container in the fridge for up to 5 days.
It’s not recommended. The mayo and yogurt can separate once thawed, changing the texture.
Whisk in a teaspoon or two of water or milk to loosen it.
Yes. Use plant-based yogurt and mayo.
Yes, as long as you use full-fat yogurt and mayonnaise with no added sugar, it works well for low-carb or keto diets.
Yes, this recipe is naturally gluten-free. Just check your individual ingredient labels to be sure.
Yes, it makes a great marinade for chicken or salmon. Just don’t reuse it once raw meat has been in it.
You can, especially if you want a smoother, more emulsified texture. A small blender or food processor works well.
Note – My favorite way to serve this recipe is in a bowl with couscous or orzo, and my recipes for Turkey Feta Meatballs and Smashed Cucumber Salad with Pomegranate Dressing.
🍽️ Other Recipes You May Enjoy
Creamy Lemon Dill Dressing
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
Equipment
Ingredients
- ½ cup mayonnaise
- ½ cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- ½ teaspoon dried dill
- ½ teaspoon dried parsley
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a medium bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, olive oil, dill, parsley, garlic, salt, and black pepper until smooth.
- Taste and adjust the seasonings. Add more lemon juice for extra tang, a pinch of red pepper flakes for heat, or more herbs for freshness.
- Cover and refrigerate for at least 30 minutes so the flavors can blend.
Notes
- This recipe yields about 1 cup
Success Tips
- Use high-quality ingredients: A good mayonnaise and full-fat Greek yogurt make the dressing richer and creamier.
- Fresh herbs make a difference: You can swap in fresh dill and parsley if you have them. Use double the amount and chop them finely before mixing.
Storage Instructions
Store the dressing in an airtight container in the refrigerator for up to 5 days. It will thicken slightly after chilling. If needed, whisk in 1 to 2 teaspoons of water or milk to thin it out.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
