This creamy dill sauce brightens everything from salmon to cucumber sandwiches. Made with just a handful of simple ingredients, it’s a fresh, tangy, savory condiment you can prepare in minutes.
Why You’ll Love this Homemade Dill Sauce
This quick, easy dill sauce is delicious. Fresh dill and lemon create a bright, lightly floral note while garlic adds savory depth. Combined with cream cheese and mayo, the result is a creamy, flavorful spread that works as a dip, dressing, or sandwich spread.
With only five ingredients, the sauce comes together in under five minutes—perfect for last-minute appetizers. Chop vegetables, mix the sauce, and you’re ready for guests.
Use it for salmon, fried shrimp, crudités, sandwiches, or a simple vegetable dip. Once you make it, you’ll find many ways to enjoy it.
What You’ll Need
Notes: softening the cream cheese first makes mixing much easier.
- Fresh dill — I prefer fresh for brightness; dried dill can be used in a pinch.
- Fresh lemon juice — bottled will work if needed.
- Garlic powder — or grate one small fresh garlic clove for more pungency.
- Mayonnaise
- Cream cheese — softened so it mixes smoothly.
Recommended Equipment
Knife, cutting board, and a small bowl for mixing.
How to Make Dill Sauce
Step One — Add the chopped dill, lemon juice, garlic powder, mayonnaise, and softened cream cheese to a small bowl.
Step Two — Whisk until smooth, taste and adjust salt or lemon as needed, then serve chilled or at room temperature.
Variations & Substitutions
- Add sour cream or plain Greek yogurt for extra tang and a lighter texture.
- Substitute dried dill at a ratio of about 1 teaspoon dried for 1 tablespoon fresh.
- Stir in a small amount of horseradish for heat and complexity.
- Make a tzatziki-style sauce by adding very thinly sliced or grated cucumber and using fresh garlic.
How to Store Lemon Dill Sauce
Fridge: Keep leftovers in an airtight container in the refrigerator for up to 4 days. The sauce tastes best chilled.
Freezer: Freezing is not recommended; mayonnaise and cream cheese can change texture after thawing.
Frequently Asked Questions (FAQs)
Yes. Frozen dill keeps flavor for about 3–4 months. Freeze whole fronds flat in a bag or chop and freeze in ice cube trays with a little water or oil.
This recipe is approximately 100 calories per 2-tablespoon serving.
They’re similar but different. Tzatziki typically uses yogurt, grated cucumber, and fresh garlic. This dill sauce uses cream cheese, mayonnaise, and garlic powder and omits cucumber.
How to Serve
This dill sauce is versatile. Ideas:
- Spread on gyros or sandwiches.
- Drizzle over baked salmon or use as a dip for fried shrimp.
- Serve with roasted vegetables or a green salad.
- Offer as part of a crudités platter with carrots, celery, peppers, and radishes.
- Pair with baguette slices, crackers, or warm flatbread.
Expert Tips
- Soften cream cheese before mixing. For a quick method, place the sealed foil-wrapped block in warm water for 10–15 minutes.
- If the sauce is too thick, add a splash more lemon juice or a teaspoon of water and mix until you reach the desired consistency.
- If too thin, thicken with a little more cream cheese or mayonnaise.
Other Sauces and Dressings You’ll Enjoy
Lemon Herb Vinaigrette
Honey Jalapeño Lime Vinaigrette
Chipotle Southwest Sauce
📖 Recipe
Creamy Dill Sauce Recipe
Equipment
- Knife
- Cutting Board
- Bowl
Ingredients
- ½ cup cream cheese, softened
- ¼ cup mayonnaise
- ¼ cup chopped fresh dill, lightly packed
- ¼ cup lemon juice
- ½ teaspoon garlic powder (or 1 small grated garlic clove)
Instructions
- Ensure the cream cheese is softened before starting.
- Measure and add all ingredients to a bowl.
- Stir or whisk until smooth. Taste and adjust seasoning with more lemon or salt if needed. Chill or serve immediately.
Notes
- Substitute dried dill at about 1 teaspoon dried per tablespoon fresh.
- If too thick, add a bit more lemon juice; if too thin, add more cream cheese or mayo.
- Best served chilled; store in the refrigerator until ready to serve.
Storage
- Fridge: Keeps up to 4 days in an airtight container.
- Freezer: Not recommended.