Dill dressing is one of those simple recipes that instantly makes everyday meals taste fresher. Creamy, bright, and packed with fresh herbs, this healthy homemade dressing comes together in just 8 minutes and works just as well on salads as it does drizzled over salmon, chicken, vegetables, or used as a dip.
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The backstory.
I've always had a soft spot for creamy herb dressings, but so many store-bought versions taste heavy or are loaded with ingredients I don't really need. This homemade version keeps things simple with fresh dill, cucumber, lemon, and a creamy base that's light enough for everyday meals. It's one of those recipes I find myself making again and again because it disappears almost as fast as I can stir it together.
xoxo Kori
It's a must-make.
If you're looking for a dill dressing that does a lot more than top a salad, this recipe deserves a spot in your refrigerator.
- It's fresh and full of flavor. Every bite is bright, creamy, and loaded with fresh dill, lemon, cucumber, garlic, and chives.
- It's wonderfully versatile. Use it as a lemon dill dressing for salads, a dill sauce for fish, a dip for vegetables, or drizzle it over grilled chicken, pork, or salmon.
- It's a healthier homemade option. Made with simple ingredients, you control exactly what goes into every batch while enjoying a light, keto, gluten-free, sugar-free, and low-carb dill dressing that's naturally full of fresh flavor.
It's a dressing, sauce, and dip all in one! I love using it on salads, drizzling it over salmon or crab cakes, or serving it with fresh veggies.
Let's talk texture and flavor.
This creamy dill sauce is cool, silky, and incredibly refreshing. Fresh dill and chives add bright herbaceous flavor while cucumber and red onion bring a subtle crunch that keeps every bite interesting. Lemon juice wakes everything up with a fresh citrus pop, and garlic adds just enough savory depth without overpowering the dressing. The result is a flavorful sauce that's creamy enough for dipping yet light enough to drizzle over just about anything.
What you'll need.
Here's what your going to need to make creamy dill sauce.
- Mayonnaise: Adds richness and gives the dressing its creamy body. A good quality avocado oil mayonnaise works best.
- Sour cream: Creates a tangy, creamy base. Use full-fat sour cream unless you are following a low-fat diet.
- Cucumber: Finely diced cucumber adds freshness and texture.
- Red onion: A little finely chopped red onion gives the dressing a gentle bite.
- Fresh dill: The star ingredient that gives this dressing its signature flavor.
- Fresh chives: Adds another layer of mild onion flavor.
- Lemon juice and lemon zest: Brightens the dressing and balances the creamy ingredients.
- Garlic: Fresh minced garlic adds savory depth.
- Kosher salt or sea salt: Brings all the flavors together.
- Black pepper: Adds just the right amount of gentle spice.
If you're anything like me, once you start making homemade dressings, it's hard to go back to the bottled stuff. Whether you're craving the sweet and tangy flavor of my Catalina French Dressing, the zesty herbs in my Low Carb Keto Italian Dressing Recipe, or the bold, creamy bite of Blue Cheese Dressing, there's a homemade option for every salad, veggie platter, and weeknight dinner. They're all easy to make, full of fresh flavor, and a great way to give everyday meals a healthy boost.
Customize it your way.
Dill salad dressing is how easy it is to make your own.
- Blend everything smooth if you prefer a silky dressing without vegetable pieces.
- Add extra fresh dill for an even more herb-forward flavor.
- Stir in a little Dijon mustard for extra tanginess.
- Add a pinch of cayenne or crushed red pepper for gentle heat.
- Thin it with a splash of milk, cream, or unsweetened almond milk for an easy salad drizzle.
- Toss in a little crumbled feta for a Mediterranean-inspired twist.
Flexible dietary swaps.
Dill dressing is easy to adapt to fit several different eating styles without losing its fresh flavor.
- Dairy-Free: Use your favorite dairy-free sour cream and plant-based mayo.
- Egg-Free: Choose an egg-free mayonnaise.
- Low Carb: This recipe is naturally low carb.
- Vegetarian: As written, this recipe is vegetarian.
- Vegan: Use vegan mayonnaise and dairy-free sour cream.
How to make this dill salad dressing recipe.
his dill dressing comes together in just a few minutes with one bowl and a whisk.
- Whisk together the mayonnaise and sour cream until completely smooth.
- Stir in the cucumber, red onion, fresh dill, chives, lemon juice, lemon zest, garlic, salt, and pepper.
- Mix until everything is evenly combined.
- Refrigerate for at least 2 hours before serving so the flavors have time to blend.
How to use it.
Once you've made this dill dressing, you'll find plenty of delicious ways to enjoy it throughout the week.
- Drizzle over leafy green salads or chopped vegetable salads.
- Spoon over grilled or baked salmon for an easy dill sauce for fish.
- Serve alongside roasted or grilled chicken and pork.
- Use as a dip for fresh vegetables, crackers, or chips.
- Spread it on wraps, burgers, or sandwiches instead of plain mayo.
- Spoon over roasted potatoes or grain bowls for an extra burst of flavor.
Kori's tips.
- Chill before serving. Giving the dressing at least 2 hours in the refrigerator lets all the fresh flavors come together.
- Save time. Mix and store everything in a jar with a tight-fitting lid so cleanup is even easier.
- Adjust the consistency. Stir in a splash of milk, cream, or almond milk if you'd like a thinner dressing.
- Blend it smooth. If you don't love the texture of diced cucumber and onion, blend everything until silky.
- Taste before serving. A little extra lemon, salt, or pepper can brighten the entire dressing.
- Make a smaller batch. This recipe serves 12. If you don't need that many servings, feel free to half the recipe.
FAQ's
Store in an air-tight pourable container with a tight lid that you can use to shake the dressing before serving.
I don't recommend freezing this dressing. The mayo and sour cream can separate after thawing, changing the texture.
Absolutely! In fact, it's even better after a few hours in the refrigerator because the herbs, garlic, and lemon have time to blend together. Because this recipe uses fresh onion and cucumbers, it will keep up to 1 week.
This is a keto-friendly salad dressing with only 1.4 g carbs, 0.1 g dietary fiber, and 1.3 g net carbs, and 8.2 grams of fat - per 2 tablespoons.
Can I ask you a favor?
If you tried this recipe, let me know! I'd love for you to come back and give the recipe a 5 star rating and leave a review in the comments! 🙂 Let's stay connected, so please follow me on YouTube, TikTok, Instagram, Facebook, and Pinterest! Subscribe to my newsletter to get healthy fresh recipe ideas every week!
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📖 The recipe.
Creamy Dill Sauce Recipe
Ingredients
- ½ cup mayonnaise (light or regular; plant-based can be used)
- ½ cup dairy or non-dairy sour cream
- ⅓ cup cucumber (peeled and finely diced)
- 2 tablespoons red onion (finely chopped)
- 2 tablespoons fresh dill (finely chopped)
- 1 tablespoon fresh chives (finely chopped)
- 1 tablespoon lemon juice plus the zest of ½ lemon
- 1 teaspoon garlic (minced)
- ½ teaspoon kosher salt or sea salt
- ¼ teaspoon pepper
Instructions
- Mix all ingredients in a small bowl and whisk together until blended.
- Transfer to an airtight container and refrigerate 2 hours to allow flavors to blend.
Kori's Tips
- Save time and use a jar with a lid to mix and store your dressing.
- Adjust salt and pepper to your liking.
- Dressing too thick? Mix a little milk, cream, or almond milk to dilute.
- Don't like the diced cucumber and onion chunks, feel free to blend to your desired consistency
- Store in an airtight container for up to 1 week.
- If 12 serving is too much, you can easily halve this recipe. Enjoy!
Nutrition
© 2025 Seeking Good Eats™
Yvonne Garcia
I have made this twice with and without the cucumber. I love love love this. I have so much dill and chives in my garden so I can make this always. So easy and delicious.
Kori
Thanks Yvonne! That makes me so happy to hear. Having fresh dill and chives in the garden is such a bonus — this is the perfect way to use them up.
Anne
Thank you so much for this easy and delicious recipe! My garden is overflowing with cucumbers, and this gave me another salad option to add to my weekly menu. I've made this twice, first time I followed the recipe by chopping everything up, but today I was short on time so I just dumped it all into my food processor using the "chop" setting, and it came out just as delicious as the first time. This dressing keeps very well in the fridge, my first batch was in there for over a week, and it tasted just as fresh (closed tightly in a mason jar).
Kori
Thank you!!! Best compliment ever! 🙂 So happy you love this dressing. It's one of my absolute favorites. I LOVE your tip about just dumping it all in the food processor. It would be a time saver and would blend everything perfectly.