Creamy, tangy and packed with as much dill as I could possibly add in, this Creamy Dill Sauce is an excellent dipping sauce for many different foods.
Delicious with fresh vegetables or even as a spread on top of salmon, this time I served my Creamy Dill Sauce with Beer Battered Halibut. The combination of crispy-on-the-outside-tender-on-the-inside fish with this fragrant, creamy, tangy dill sauce was as close to perfection as I can imagine any dinner.
With all the seafood we have been enjoying, a dill sauce was sure to happen eventually. I’ve loved pairing my fish with dill flavored sauces in the past but the texture of other dill condiments I tried was never quite right.
I wanted a thicker sauce that was closer to a dip than a dressing; something that would stick to the pieces of beer battered fish rather than running off. I was also looking for something that wouldn’t make the fish soggy.
Creamy Dill Sauce ended up being just the ticket.
Dill Sauce Recipe
This dill sauce recipe represents the perfect combination of creamy and tangy. It gets its creaminess from just the right blend of mayonnaise and sour cream.
I like using more sour cream compared to mayo because it provides a lighter, almost fluffy texture along with a nice amount of tang. The real key to a great dill sauce though is–you guessed it–plenty of dill.
Fresh dill is incredible in a dipping sauce if you can get it but dried dill will work as well. When I use fresh herbs, I add about a quarter of a cup to the blend of sour cream and mayo along with salt, garlic powder (or granulated garlic), black pepper and a few squeezes of fresh lemon or lime juice.
If you’re using dried dill, five teaspoons does the trick.
(Did you know you can get even more flavor and aroma out of dried herbs if you rub the leaves between your fingers a bit before adding them to a recipe?)
One all the ingredients are combined, let the sauce sit in the fridge for at least a couple of hours prior to serving with your fish, meat or vegetables. You can certainly serve the sauce right away if you’re really in a rush, but the extra time lets the flavors mingle and combine in a way that makes a difference big enough to be worth it.
Assuming you don’t eat all the sauce at once, you can store the leftovers in the fridge (in a sealed plastic container) for a few days.
This particular Creamy Dill Sauce is ideal for dipping and spreading.
If you are looking for a pourable salad dressing, I made a Peppery Dill Ranch Dressing earlier this year and it has been seen in my refrigerator numerous times since then. It is a pourable dressing that is delicious on salads, with fresh vegetables or anywhere you’d use a creamy salad dressing.
Creamy Dill Sauce
Like I mentioned before, this dill sauce is ideal for serving with fish of all kinds, battered and fried, baked or otherwise.
If you like this fish with Creamy Dill Sauce, you’ll probably also go wild over my recipe for The Best Shrimp Cocktail. The cocktail sauce in tht recipe alone is worth making for whenever you need a tangy, sweet sauce for dipping fish or chicken.
Love that dill and fish combination but looking for a slightly lighter meal? This Broiled Salmon with Peppery Dill Compound Butter is for you. Like this recipe, it uses plenty of dill and features perfectly broiled tender salmon.
For more fish dinner recipes, check out Coconut Almond Crusted Haddock , Bacon Wrapped Shrimp Kabobs , and Baked Haddock with a Cashew Cracker Crust . I’m also intrigued by this Poached Salmon with Mustard Dill Sauce by Foodie Crush!
Creamy, tangy and packed with as much dill as I could possibly add in, this was an excellent dipping sauce.
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup fresh dill chopped or 5 teaspoons dried dill
- 1 teaspoon granulated garlic or garlic powder
- 1/2 teaspoon kosher salt
- 1/8 - 1/4 teaspoon freshly cracked black pepper
- 1 tablespoon fresh lime juice or 2 teaspoons fresh lemon juice both are great in this recipe
- Whisk all the ingredients together in a small bowl. Taste and adjust seasonings as desired. Refrigerate until ready to serve, preferably for at least 2 hours. Enjoy!