Zesty Dill Yogurt Sauce

Jump to Recipe
Halved lemon, minced garlic, salt, coconut yogurt, dill, olive oil, and cayenne for making our Zesty Dill Yogurt Sauce recipe

We needed a sauce for our Moroccan-spiced roasted carrots and this yogurt dip was just the thing!

Plus, we have a thing for plain coconut yogurt as it makes such a creamy, flavorful base for sauces like this.

This easy, dairy-free yogurt sauce requires just 1 bowl, 5 minutes, and 7 ingredients to prepare. Let’s do this!

Spoon resting in a bowl filled with vegan yogurt, olive oil, lemon juice, cayenne, and dill

How to Make Yogurt Sauce

Making this sauce is super simple!

Add all the ingredients to a bowl and stir until it’s combined.

  • Dairy-free yogurt is the base (we prefer a thick, unsweetened plain coconut yogurt such as Culina)
  • Garlic and cayenne add spice
  • Fresh dill adds an herbal note
  • Lemon juice adds zing
  • Olive oil adds richness
  • & Sea salt rounds it all out!

Kitchen Pro Tip: We recommend always taste testing and adjusting to personal preference.

Ta-da! Incredibly delicious sauce in no time.

Using a spoon to stir yogurt with lemon juice, olive oil, and other ingredients for a delicious dill sauce

We hope you LOVE this sauce! It’s:

& Very versatile!

It pairs perfectly with Mediterranean-inspired dishes such as our Moroccan-Roasted CarrotsGreek Goddess BowlsFalafel, and more!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends!

More Sauce Recipes

Fresh dill atop a bowl of our Zesty Dill Yogurt Sauce

Zesty Dill Yogurt Sauce

Creamy, zesty dairy-free yogurt sauce with garlic, lemon, fresh dill, and olive oil. The perfect 1-bowl, 5-minute sauce for just about any Mediterranean dish.
Author Minimalist Baker
Using a spoon to stir a bowl of Zesty Dill Yogurt Sauce
4.69 from 16 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 (~3-Tbsp servings)
Course Sauce
Cuisine Gluten-Free, Mediterranean-Inspired, Vegan
Freezer Friendly No
Does it keep? 4-5 Days


  • 1/2 cup plain dairy-free yogurt (we love plain Culina)
  • 3 small cloves garlic, minced or pressed
  • 2 Tbsp fresh dill (or sub half the amount dried dill)
  • 1 healthy pinch sea salt
  • 1 pinch cayenne pepper
  • 1-2 Tbsp lemon juice
  • 1 drizzle extra virgin olive oil


  • To a small mixing bowl add yogurt, minced garlic, fresh dill, salt, cayenne, lemon juice, and olive oil and stir to combine.
  • Taste and adjust flavor as needed, adding more lemon for acidity, garlic for zing, dill for herbal flavor, salt to taste, pepper for heat, or olive oil for richness.
  • Serve immediately with desired dish, such as Moroccan-Roasted Carrots, Greek Goddess Bowls, or Falafel.
  • Store leftovers covered in the refrigerator for up to 4-5 days. Not freezer friendly.



*Nutrition information is a rough estimate calculated with the lesser amount of lemon juice.

Nutrition (1 of 4 servings)

Serving: 1 three-tablespoon serving Calories: 62 Carbohydrates: 1.7 g Protein: 0.2 g Fat: 7.4 g Saturated Fat: 5.8 g Polyunsaturated Fat: 0.13 g Monounsaturated Fat: 0.83 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 28 mg Potassium: 90 mg Fiber: 0.2 g Sugar: 0.5 g Vitamin A: 43.33 IU Vitamin C: 2.45 mg Calcium: 5.01 mg Iron: 0.3 mg

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Cathy says

    This was an oh-so-easy and super flavorful sauce on salmon filets – it turned an ordinary dinner into something special. It was lovely to use dill from the garden too! Thank you!

  2. Kara says

    This is lovely! I’m sure it would be delightful as a sauce. I am enjoying it as a dip with some raw bell peppers and zucchini. I’ve been looking for something super easy for an afternoon snack and this is perfect.

  3. Nina says

    Thanks MB for another winner! I used full fat Greek yogurt and eyeballed the rest of the ingredients – such a great fresh flavor! Extra dill, extra lemon, healthy pinch of flaked salt. I used just one very large garlic clove and found it to be enough and not overwhelming. Such a fresh, versatile sauce!

  4. JP says

    I used three large cloves of garlic and it overpowered the other flavors. Next time I will use only one clove. Otherwise easy and tasty. Will make again. I also used dairy yogurt bc it’s what I had.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for the feedback and sorry to hear it was too garlicky! We’ll see if we can improve clarity there about the recommended size of the garlic cloves.

  5. Elaina Mohr says

    Hi! I love this recipe and I would love to include it in a blog post I’m writing with full credit to you for the recipe. Is this something you would be interested in?

  6. Laura Holleran says

    This garlic dill sauce is my new favorite. I put this sauce on everything – basically anything that we roast in the oven, I tried it the other day with roasted sweet potatoes and brussel sprouts and rice, would love to try it with roasted asparagus next.

  7. Anna says

    This was just an easy and delicious recipe! I ate it with the moroccan roasted carrots (which honestly were super tasty on their own). I could see this sauce going with gyros—do you have a plant-based version of them?

  8. Luna says

    Just made this with the moroccan carrots. Was a little enthusiastic with the garlic (cos I love garlic) and used 4 cloves. Will stick to 3 next time, haha. But it pairs perfectly with the carrots and will definitely be making this sauce over and over again in future for other roasted veg. FYI I omitted the lemon juice cos don’t like food that’s too sour. Would have loved to used a coconut yoghurt but couldn’t find any so used a normal greek yoghurt. Also used tarragon instead of dill (couldn’t find dill either!). Still so good though.

  9. Kerri says

    Hey there hope you are staying well and safe <3
    I was super excited to make this recipe alongside the Morrocan carrots.
    I followed the recipe and added 3 cloves of garlic however it overpowered this entire thing and was far too much! I would say 1 clove max!
    The carrots were also a little disappointing because the spices just didn't really add anything to it. :(((

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kerri, so sorry that was your experience! We wonder if maybe your garlic cloves were on the larger end? We’re surprised the carrots weren’t flavorful- were your spices fresh? We like to get spices from the bulk section at health food stores as they seem to be most potent!

  10. stephanie vick says

    I made this with 2 cloves of garlic, the dry dill and it is a real winner. Been buying the store bought yogurt dressing and was not completely satisfied not to mention the cost and I appreciate this recipe. It will be my main one going forward and just in time for summer!

  11. Maryann says

    On Sunday, I made this wonderful dip/sauce. The mistake I made was adding 2 pinches of cayenne pepper which dominated the flavorful sauce. Second attempt coming soon for sure and will use the actual dill herb instead of McCormick LOL Thank you for this recipe. KEEP UP THE GREAT WORK. GOD BLESS YOU AND YOURS and that precious pooch ?❤️

  12. Martha says

    Today (4/18/20), this recipe was given as a suggestion for Moroccan spiced roasted carrots, however the recipe for the carrots was not given. Perhaps a link broke? Could you please provide the link for the Moroccan spiced roasted carrots? They sound wonderful. Thanks.