When you’re looking for a pleasurable sauce that doubles as a dip but won’t take you much time, consider dill sauce. It’s creamy, tasty, and only takes five minutes to make. Yes, really!
Dill sauce is a staple in Mediterranean dishes, but you can change it up for western fare too. For example, this recipe calls for Greek yogurt. Use mayonnaise and/or sour cream instead. If you plan on using it for shrimp, add a bit of lemon zest.
For what types of things might you use dill dip? How about as a drizzle on salmon, a dip for fresh or roasted vegetables, on sandwiches, or on baked potatoes. It also makes a fantastic dip with rye bread pieces.
There are a few things you can do to ensure success. Use a mix of fresh dill and dry. It gives you layers of flavor. Also, if you don’t like the thickness of Greek yogurt, you can add a little water at a time until you get the desired consistency.
Yield: 1 ¼ cup
- 1 cup plain, whole milk Greek yogurt
- 1 Tbs fresh dill, (chopped)
- 1 Tbs olive oil
- 1 tsp dry dill
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt
- Pinch sugar
- Prepare the dill, avoiding stems.
- Mix the dill together with the yogurt and all other ingredients but for the water.
- Check the taste and consistency. Add a little water if you wish and more salt if it’s still bland.
- Store in the refrigerator for up to 14 days.