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This tasty tangy sauce is extremely quick and easy to make, ready in minutes. Creamy Lemon Dill Sauce is great served with any fish or on fish burgers. You could also serve it on chicken, hamburgers, baked potatoes, vegetables or as a dip for chips or crackers. Or thin the sauce with more lemon juice or milk and use it as a salad dressing.
Creamy Lemon Dill Sauce is made with just a handful of ingredients. Including sour cream, Dijon mustard, lemon or lime juice, fresh or dried dill and either garlic pepper or salt and pepper.
If you don’t like or have sour cream on hand you could sub mayonnaise or plain Greek yogurt. If you are looking for less calories, low fat or light versions can be used. Either fresh squeezed or bottled lemon or lime juice will work in this sauce. Dijon mustard can be overpowering, I found that 1 Tablespoon was the perfect amount for this dipping sauce. If you are unsure add a little at a time until you get the flavor that’s right for you.
Fresh dill is amazing in this dipping sauce, but dried dill works as well. Using dried herbs in your cooking will give you similar results to using fresh herbs. The trick is to rub or crush the dried herbs with your hands to release more flavor before adding them to your dish. To sub dried herbs for fresh you will want to use one half the amount of dried herbs that the recipe calls for. So, if the recipe requires a tablespoon of fresh dill, use half a tablespoon of dried dill. You can add more as needed after tasting, until you’ve reached the desired level of herby flavor for your dish.
Creamy Lemon Dill sauce can be served immediately, but chilling for 1/2 to 1 hour before serving will allow all of the flavors to meld together.
Creamy Lemon Dill Sauce
- ½ cup sour cream
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice (lime juice works too)
- 1 tbsp chopped fresh dill ( or ½ tbsp dried)
- Garlic Pepper or Salt and Pepper to taste
- Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill until serving.