Creamy Lemon Dill Dressing (Quick & Easy)

Name: Creamy Lemon Dill Dressing (Quick & Easy)
Prep time: 5 min
Total time: 5 min
Yield: 10
Cuisine: Mediterranean
Ingredients: 1/4 cup Ultra High Phenolic Extra Virgin Olive Oil; 3/4 cup plain Greek yogurt (whole or 2%); 2 tablespoons mayonnaise; 3 tablespoons fresh lemon juice; 1 teaspoon lemon zest, finely grated; 3 tablespoons fresh dill, finely chopped; 1 small garlic clove, finely grated; 1 teaspoon Dijon mustard; 1/2 teaspoon honey; 1/2 teaspoon fine sea salt; 1/4 teaspoon freshly ground black pepper

A bright, creamy lemon dill dressing made with Greek yogurt, fresh lemon, and dill, with a peppery extra virgin olive oil whisked in raw for body and a fresh, grassy finish. It comes together in five minutes and works on salads, salmon, grilled chicken, and grain bowls.

By Olivea Kitchen | Published June 29, 2026

Jump to Recipe

Prep 5 min

Cook 0 min

Total 5 min

Easy

Why We Love This Recipe

We love this dressing because it is built on whole, fresh ingredients and never sees heat. Greek yogurt brings protein and a creamy tang for far less added fat than a mayonnaise-heavy bottle, fresh lemon adds vitamin C, and dill brings a green, herbal lift. Because nothing is cooked, the flavors of the lemon, herb, and oil land fresh on the plate.

Whisked in raw, our Ultra High Phenolic Extra Virgin Olive Oil gives the dressing its silky body and a peppery, slightly bitter finish. That peppery catch is the taste of the oil being rich in polyphenols, specifically hydroxytyrosol, the most studied olive polyphenol, lab-verified at 1,000+ mg/kg total polyphenols and qNMR-verified by the University of Athens. It is USDA Certified Organic, single-origin from Messinia, Greece, early harvest, cold-pressed within hours, and developed with Harvard-trained cardiologists. Polyphenols are highest in a fresh, high-phenolic oil, so a raw use like this dressing is one of the best ways to bring them to the plate; if you would like how hydroxytyrosol is absorbed, the research walks through it. You can read more about the science behind the oil as well.

With its olive oil base, lemon, and herbs, this dressing fits naturally into a Mediterranean-diet pattern and is rich in monounsaturated fats. It is an easy, genuinely good-tasting way to make a salad or a piece of fish more nourishing.

View Nutrition Facts

Recipe Success Tips

Use fresh dill, not dried.

Fresh dill carries the bright, grassy note this dressing is built on; dried dill turns flat and dusty. Chop it just before mixing so the oils stay lively, and add a little extra if your bunch is mild.

Whisk the oil in last and slowly.

Add the Ultra High Phenolic olive oil in a thin stream while whisking so it emulsifies into the yogurt instead of pooling. This gives the dressing a smooth, glossy body and a clean, even pepperiness in every bite.

Reach for a fresh, peppery high-phenolic oil.

Since the oil is never cooked here, its raw flavor is front and center, so a fresh, peppery extra virgin olive oil makes the whole dressing taste brighter. A high-phenolic oil also brings the most polyphenols to a raw dish like this one.

Grate the garlic, do not chop it.

A microplane turns one small clove into a smooth paste that melts into the dressing, so you get even garlic flavor without sharp raw bits. One clove is plenty; this is a backdrop, not a garlic sauce.

Let it rest, then taste again.

Ten to fifteen minutes in the fridge lets the lemon, dill, and garlic settle together and the dressing thicken slightly. Taste after resting and adjust salt and lemon, since cold dulls seasoning.

Adjust the consistency with water.

For a pourable salad dressing, thin with a teaspoon of cold water at a time until it coats a spoon and slides off slowly. Leave it thick to use as a dip or a spread for fish and grain bowls.

Ingredients

servings

1/4 cup Ultra High Phenolic Extra Virgin Olive Oil
3/4 cup plain Greek yogurt (whole or 2%)
2 tablespoons mayonnaise
3 tablespoons fresh lemon juice
1 teaspoon lemon zest, finely grated
3 tablespoons fresh dill, finely chopped
1 small garlic clove, finely grated
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper

Kitchen Tools You'll Need

Mixing Bowl

Whisk

Microplane/Grater

Citrus Juicer

Measuring Spoons

How to Cook Creamy Lemon Dill Dressing (Quick & Easy)

MIX

In a medium bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, lemon zest, Dijon mustard, and honey until smooth and uniform.

Grate in the garlic, add the chopped dill, and whisk again so the herb and garlic are evenly distributed.

EMULSIFY

Whisking constantly, pour in the Ultra High Phenolic Extra Virgin Olive Oil in a thin, steady stream. As it emulsifies, the dressing turns glossy and creamy, and the oil brings a fresh, grassy, peppery finish that balances the tangy yogurt and lemon.

Season with the sea salt and black pepper, then taste and adjust, adding more lemon for brightness or a splash of cold water to thin it for pouring.

FINISH

Cover and chill for 10 to 15 minutes so the flavors come together and the dressing thickens slightly. Stir before serving, and finish with a little extra dill if you like.

Recipe Notes

Serving Suggestions

Spoon it over flaky baked salmon, drizzle it on grilled chicken, toss it through a crisp green salad, or set it out as a dip for raw vegetables. It is also excellent over a warm grain bowl. For a similar bright, herby pairing with fish, try our lemon dill sauce for salmon, and for another creamy no-cook option look at our lemon herb tahini sauce.

Variations

Swap the dill for chives or mint, or add a tablespoon of crumbled feta for a saltier, Greek-leaning dip. For a sharper, vinaigrette-style version, lean on more lemon and a little less yogurt, the way our lemon vinaigrette does, or fold in a spoonful of lemon garlic aioli for extra richness.

Which Olivea oil to use

Because this dressing is raw, the oil's flavor is front and center, which is why we reach for the bold, peppery Ultra High Phenolic Extra Virgin Olive Oil here. Prefer a gentler, less peppery result? Our High Phenolic Extra Virgin Olive Oil gives a smoother, more rounded finish.

Storage Tips

Keep the dressing in an airtight jar in the refrigerator for up to four days. Store it away from light and heat to protect the fresh flavor of the oil and herbs, and give it a stir before each use, as it naturally separates a little when chilled.

Nutrition Facts per Serving

Nutrition Facts

Serving size 2 tablespoons

Calories 80

% Daily Value*

Total Fat 7g9%

Saturated Fat 1.2g6%

Trans Fat 0g

Unsaturated Fat 5.5g

Monounsaturated Fat 4.5g

Polyunsaturated Fat 1g

Cholesterol 3mg1%

Sodium 140mg6%

Total Carbohydrate 1.5g1%

Dietary Fiber 0g0%

Total Sugars 1g

Includes 0g Added Sugars 0%

Protein 1.5g3%

Vitamin C 2mg2%

Calcium 20mg2%

Iron 0.1mg1%

Potassium 35mg1%

* Percent Daily Values are based on a 2,000 calorie diet.

The Best No-Cook Way to Get Olive Oil Benefits

Whisking a fresh, high-phenolic olive oil in raw is one of the best ways to bring its polyphenols straight to the plate. For an easy daily polyphenol habit without any cooking, the Olivea Hydroxytyrosol Supplement delivers a convenient dose of hydroxytyrosol every day.

Olivea Hydroxytyrosol Supplement

$40.00

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Frequently Asked Questions

What is creamy lemon dill dressing made of?

It is a simple blend of Greek yogurt, a little mayonnaise, fresh lemon juice and zest, chopped dill, garlic, Dijon mustard, and extra virgin olive oil whisked in raw. Salt, pepper, and a touch of honey round it out.

Is creamy lemon dill dressing healthy?

It leans on a Greek yogurt base for protein and an extra virgin olive oil base for monounsaturated fats, with fresh lemon and herbs and no cooking. As part of a Mediterranean-diet pattern, it is an easy way to dress salads and fish with whole-food ingredients.

What do you put creamy lemon dill dressing on?

It is excellent on green salads, baked or grilled salmon, grilled chicken, and grain bowls, and it doubles as a dip for raw vegetables. Thin it with a little water for a pourable dressing or leave it thick as a sauce.

Can I make lemon dill dressing without yogurt?

Yes. Sour cream gives a similar tang, and for a dairy-free version you can use a thick unsweetened plant-based yogurt or blended soaked cashews. Keep the lemon, dill, and olive oil the same.

How long does creamy lemon dill dressing last?

Stored in an airtight jar in the refrigerator, it keeps for up to four days. Give it a stir before serving, since it separates a little when chilled.

Can I use dried dill instead of fresh?

Fresh dill gives the brightest flavor and is worth seeking out. If you only have dried, use about one teaspoon in place of the three tablespoons of fresh, and let the dressing rest longer so the flavor can develop.

Which olive oil is best for lemon dill dressing?

Since the oil is whisked in raw, its flavor is front and center, so a fresh, peppery extra virgin olive oil makes the dressing taste brightest. A bold high-phenolic oil like the Ultra High Phenolic Extra Virgin Olive Oil adds body and a clean peppery finish.

How do I make the dressing thicker or thinner?

For a thick dip or spread, leave it as is. For a pourable salad dressing, whisk in cold water a teaspoon at a time until it coats a spoon and slides off slowly.

Is this dressing gluten-free?

Yes, all of the ingredients are naturally gluten-free. If you are highly sensitive, check that your mustard and mayonnaise are certified gluten-free.

Can I make creamy lemon dill dressing ahead of time?

It is a great make-ahead. The flavors actually improve after an hour or two in the fridge, so it is ideal for meal prep and batch salads through the week.