Dill Salad Dressing

Creamy dill salad dressing is a tangy blend of Greek yogurt, mayo, Dijon mustard, fresh dill, garlic, lemon juice, and onion powder whisked until smooth. It’s lighter than other creamy dressings with bright herb flavor. Perfect for green salads, grilled salmon, roasted vegetables, or as a veggie dip. Ready in 5 minutes plus 30 minutes chill time, makes 1½ cups using simple ingredients.

This creamy dill dressing is a great recipe to have on hand for salads, salmon, and basically everything!

The combination of Greek yogurt and mayo keeps it creamy and light at the same time. The whole thing takes 5 minutes to mix together, then chills for 30 minutes while the flavors combine.

Fresh dill is essential here! Dried dill just doesn’t give the same bright, fresh flavor. The garlic and lemon juice add some acidity while the Dijon brings everything together.

Drizzle it on green salads, pour it over grilled salmon, toss it with roasted vegetables, or serve it as a dip with crackers and raw veggies. This dressing is so versatile and way better than store-bought.

More Dressing Recipes

• Ranch Dressing – Buttermilk herb favorite
• Greek Vinaigrette – Tangy lemon and oregano
• Homemade Caesar Dressing – Creamy garlic parmesan classic
• Italian Dressing – Zesty vinaigrette with herbs

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See recipe card for complete information on ingredients and their quantities.

Ingredient Notes

• Plain Greek Yogurt – Use full-fat or 2% Greek yogurt for the richest flavor. Nonfat works but won’t be as creamy.
• Mayonnaise – I prefer Duke’s mayo because it’s the creamiest. The combination of Greek yogurt and mayo is lighter than all-mayo but creamier than all-yogurt.
• Dijon Mustard – Stick with Dijon and only substitute yellow or whole grain mustard in a pinch since they are on the strong side.
• Lemon Juice – Use fresh lemon juice if possible. It brightens everything and cuts through the richness. Bottled lemon juice doesn’t taste as fresh but will work in a pinch.
• Fresh Dill – Since it’s the star of the recipe, use fresh dill, not dried. Dried dill has different flavor and texture. You need about 4 tablespoons rough chopped. You can use dried but the flavor will be a little muted but will work in a pinch.

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How To Make Creamy Dill Dressing

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

Storage & Make-Ahead

Refrigerator: Store in an airtight container or jar with a tight lid for up to 5 days. The flavors actually improve after a day when they mix together. Stir or shake before using to get it all mixed together again.

Make-Ahead: This dressing is perfect for making 1-2 days ahead. The garlic mellows out and the dill flavor comes through the rest of the dressing.

Best After Chilling: Let it chill for at least 30 minutes before serving. The cold temperature lets the flavors develop.

Not Freezer-Friendly: Don’t freeze this dressing. The Greek yogurt and mayo separate when thawed and the texture becomes watery and grainy.

Shake Before Using: If it separates slightly after sitting, just shake or stir it back together.

Variations

• Ranch-Style Dill: Add 1 teaspoon dried parsley and ½ teaspoon dried chives for ranch-like flavor.
• Cucumber Dill: Mix in ½ cup finely diced cucumber for tzatziki-like dressing.
• Creamy Lemon Dill: Increase lemon juice to 3 tablespoons and add 1 teaspoon lemon zest for brighter citrus flavor.
• Spicy Dill: Add a pinch of cayenne pepper or a dash of hot sauce for subtle heat.
• Lighter Version: Use all Greek yogurt and skip the mayo for fewer calories and tangier flavor.
• Horseradish Dill: Add 1 tablespoon prepared horseradish for spicy kick.
• Vegan Version: Use vegan mayo and unsweetened dairy-free yogurt for plant-based dressing.

Salads to Try This Dressing On

• Italian Chopped Salad – Crisp vegetables with salami, mozzarella
• Creamy Cucumber Tomato Salad – Fresh vegetables, perfect match
• Chopped Greek Salad – Mediterranean with feta, olives

Ways to Use Dill Dressing

• Green Salads: Toss with mixed greens, romaine, or spinach salads.
• On Salmon: Drizzle over grilled, baked, or pan-seared salmon.
• Vegetable Dip: Serve with raw carrots, celery, cucumbers, bell peppers, or radishes.
• Roasted Vegetables: Drizzle over roasted asparagus, green beans, or broccoli.
• Potato Salad: Use as the dressing for creamy dill potato salad.
• Grain Bowls: Drizzle over quinoa or rice bowls with vegetables and protein.
• Sandwich Spread: Use on turkey or chicken sandwiches instead of mayo.
• Baked Potatoes: Top baked potatoes with this dressing instead of sour cream.

Frequently Asked Questions

Recipe Tips & Tricks

• Use fresh dill, not dried if possible. Fresh dill has bright, herb flavor that dried dill can’t give.
• Add dill last and stir gently. Whisking dill vigorously bruises the leaves and makes them turn brown.
• Mince garlic very fine or use a garlic paste. Big chunks of garlic are overwhelming in creamy dressing.
• Let it chill for at least 30 minutes. The flavors need time to mix together properly.
• Store in a jar with a tight lid. This makes shaking to recombine easier if it separates.
• Use fresh lemon juice, not bottled. Fresh lemon juice tastes brighter and more vibrant.

This creamy dill salad dressing recipe is so much better than bottled! Make a batch and keep it in the fridge for salads all week.

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