Creamy Garlic Dill Dressing For Salad, Chicken, Or Fish Recipe

I’m sharing my creamy ranch-style Garlic Dill Yogurt Sauce made with fresh garlic and dill, ideal on salads, chicken, fish and more; visit the ButterForAll blog to grab the recipe.

I mess around with sauces until one sticks, and this one did. It’s a creamy ranch style dressing that leans bright thanks to fresh dill but keeps things silky with mayonnaise.

I throw it on salads, spoon it over chicken or drizzle it on fish and people always ask for the recipe. Sometimes I label it Homemade Dill Dressing in posts, other times I call it a quick Dill Dressing Recipe when I need fewer words, and both names get clicks.

It’s the kind of thing that makes dinner feel like you thought about it, find the full recipe on ButterForAll.

Ingredients

• Mayonnaise: creamy fat base adds richness and calories, gives body and smooth mouthfeel.
• Sour cream: tangy dairy, adds slight acidity, a bit of protein and calcium.
• Buttermilk: thin, milky tang, helps loosen dressing, contains probiotics sometimes.
• Garlic: sharp, savory bite, adds aroma and healthful compounds, not sweet.
• Fresh dill: bright, herbal zip, low calorie, gives that classic dill flavor.
• Lemon juice: bright acidic tang that lifts flavor and cuts richness beautifully.
• Dijon mustard: sharp, slight heat, emulsifies oil and liquids, adds depth.
• Chives: mild oniony herb, adds freshness and color, very low calorie.

Ingredient Quantities

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup buttermilk or whole milk
• 2 cloves garlic minced
• 2 tablespoons fresh dill finely chopped
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh chives chopped
• 1 teaspoon Dijon mustard
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh parsley chopped (optional)

How to Make this

1. In a medium bowl whisk together the mayonnaise, sour cream and buttermilk until smooth, add the Dijon mustard and lemon juice and whisk again to combine.

2. Mince the garlic fine, sprinkle with a pinch of kosher salt and let it sit a minute to mellow, then stir the garlic into the bowl.

3. Add the chopped dill, chives and parsley if using, then sprinkle in the onion powder, kosher salt and black pepper and fold everything together.

4. Taste and adjust: more lemon for brightness, more salt for punch, or extra buttermilk to thin it to dressing consistency you like.

5. For an extra silky texture, pulse the mixture in a blender or use an immersion blender for 5 to 10 seconds, or just whisk vigorously if you like it chunkier.

6. Cover and chill at least 30 minutes so the garlic and herbs soften and meld with the dairy, overnight is even better if you’ve got time.

7. If you need it cold fast, set the bowl in a larger bowl of ice water and stir occasionally for 5 to 10 minutes.

8. Store in an airtight container in the fridge for up to 5 days, give it a good stir before using because herbs can settle.

9. Serve drizzled over salads, as a dip for chicken or veggies, or spooned over grilled fish; reserve a little chopped dill and chives to sprinkle on top for looks and extra flavor.

Equipment Needed

1. Medium mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Chef’s knife
5. Cutting board
6. Small bowl or plate for prepping minced garlic and herbs
7. Rubber spatula or spoon for folding
8. Immersion blender or small countertop blender (optional, for extra silky texture)
9. Airtight container for chilling and storing

FAQ

Creamy Garlic Dill Dressing For Salad, Chicken, Or Fish Recipe Substitutions and Variations

• Mayonnaise: swap with equal parts plain Greek yogurt for a tangy, lower fat option, or use mashed avocado for a dairy free creamy base, add a splash of olive oil and a pinch of salt to boost richness.
• Sour cream: replace with plain full fat Greek yogurt for nearly identical texture and tang, or use crème fraîche if you want a richer, less sharp flavor.
• Buttermilk or whole milk: make a quick buttermilk by stirring 1 tsp lemon juice or white vinegar into 1/4 cup milk and let sit 5 minutes, or use plain kefir for extra tang and a thinner pourable dressing.
• Fresh dill: if you dont have fresh, use 1 tsp dried dill per 1 tbsp fresh, or try chopped fresh tarragon or parsley for a different herb note that still pairs well with fish and chicken.

Pro Tips

1) Let the garlic mellow, seriously. Mince it super fine, toss a pinch of kosher salt on it and wait a minute before stirring in. It cuts the harsh raw bite but still gives the garlicky kick. If you want an even gentler flavor swap in roasted garlic or use only one clove.

2) Decide texture up front. If you like it silky, pulse 5 to 10 seconds in a blender or use an immersion blender, if you want it chunkier just whisk. Add extra buttermilk or milk a tablespoon at a time to thin it to dressing consistency, dont overdo it or it gets watery.

3) Taste and tweak after it’s chilled, not just right away. More lemon brightens, more salt brings out the herbs, and an extra splash of Dijon adds backbone. Reserve a little dill and chives to sprinkle on top before serving for a fresher look and punch of flavor.

4) Chill and store smart. Let it rest at least 30 minutes so flavors meld, overnight is best. Need it cold fast, set the bowl in ice water and stir for 5 to 10 minutes. Keep in an airtight container in the fridge up to 5 days, and give it a good stir before using because herbs settle.