This lemon dill sauce is so easy to whip up! And it goes with everything! Try it as a dip with raw veggies, as a sauce for grilled chicken, air-fried chicken or fish, as a cocktail sauce with boiled shrimp, as a base for tuna or chicken salad, or served alongside salmon cakes or crab cakes.

With only four ingredients, the quality of your ingredients will make a *big* difference. For the yogurt, I prefer whole-milk plain Greek Gods yogurt. Yogurt is great for balancing gut bacteria, and is high in protein and calcium. I use it often and always keep a container in the fridge. For the mayonnaise, opt for Hellmann’s if available, and if it isn’t, just be sure to avoid any of the sweeter options like Miracle Whip. The lemon juice and dill must be fresh. If you aren’t a fan of dill, fresh tarragon will work just as well.

Feel free to get creative with this recipe, too. Add some minced garlic, green onion, parsley, lemon zest, or whatever else sounds good to you! Lemon dill sauce keeps well in your fridge for about 4 days, so make this one on a Sunday, store in the fridge, and enjoy all week. For another favorite sauce, check out my cilantro lime sauce!