Creamy Lemon Dill Greek Yoghurt Dressing

This lemon dill dressing is made with Greek yoghurt, lemon juice, dill, and Dijon, and it doubles as a salad dressing or an easy sauce. The lemon dill dressing that fixes boring dinners fast!

this recipe

Creamy, zippy, and ready in minutes, this is the sauce that makes salmon salads, chicken burgers, and roast veg bowls taste instantly better. No blender, no mayo, just a quick stir.

The best part: it makes anything taste fresher

Lemon plus dill is that classic, clean combo that just works, especially with fish and salads. Add Greek yoghurt and you've got a sauce that clings, not one that slides off and disappears.

Jump to:

• Why you'll love it
• Ingredients
• Fresh vs dried dill swap
• How to make it: Step-by-step
• Pairs with proteins
• Storage
• Fixes (too thick, too sharp, too thin)
• FAQ
• More recipes
• Lemon Dill Greek Yoghurt Dressing

Why you'll love it

Creamy without mayo:

• Greek yoghurt gives you that proper creamy texture, but it still tastes fresh and light. It also clings beautifully to salad leaves and proteins instead of sliding straight off.

Quick, no blender:

• You can make it in a bowl with a spoon, or shake it in a jar. Either way, it's ready fast, which is exactly what we need on weeknights.

Meal-prep friendly:

• I test sauces like this with "will it still be good on day three?" in mind. This one passes, the flavour settles and gets even better after a rest.

Browse all of our homemade sauces and condiments for more quick and easy recipes.

Ingredients

• High protein Greek yoghurt: the creamy base that keeps this dressing thick and spoonable.
• Lemon juice: adds the zing and loosens the yoghurt so it turns into a pourable dressing.
• Fresh dill: brings that classic lemon-dill freshness, especially good with fish.
• Dijon mustard: adds gentle bite and makes the flavour feel more rounded.
• Honey: Balance it with sweetness

Fresh vs dried dill swap

I prefer fresh dill, it is brighter, but dried works well too.

• Use 2 tablespoons (6 g) finely chopped fresh dill, or
• Use 1 teaspoon dried dill.

If you use dried dill, give it the full rest time so it can soften and bloom.

How to make it: Step-by-step

That's it. You've got a creamy lemon dill salad dressing that also works as a sauce.

Pairs with proteins

Here's a quick cheat sheet for planning:

• Chicken: chicken burgers, grilled chicken salad, wraps
• Salmon: salmon salad, spooned over grilled or baked salmon
• Tuna: tuna salad, tuna wraps, tuna and cucumber bowls
• Roast beef: sandwich spread, roast beef salad bowls
• Lamb: lamb bowls with cucumber and herbs
• Pork: pork wraps, schnitzel, pulled pork salad

Storage

Make-ahead and fridge life

• Fridge: up to 4 days in a sealed jar or airtight container.
• Before serving: whisk or shake, it can loosen slightly as it sits.
• Make-ahead tip: it tastes best after 10 minutes, and even better the next day.

Fixes (too thick, too sharp, too thin)

• Too thick: add water 1 teaspoon at a time until it's drizzle-able.
• Too sharp: add 1 teaspoon honey (optional), then taste again.
• Too thin: add an extra spoon of Greek yoghurt, then chill 15 minutes.

For a more traditional vinaigrette, try our maple dijon vinaigrette

FAQ

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