Sauces & Condiments
The Atlanta Bread Company's signature dill sauce transforms ordinary sandwiches into something extraordinary with its perfect balance of tangy, herby freshness. This creamy, foolproof recipe combines simple ingredients—like Greek yogurt, fresh dill, and a touch of garlic—to create a dip that’s restaurant-quality at home.
The secret lies in letting the flavors meld for at least 30 minutes, ensuring every bite is bright, zesty, and irresistibly smooth.
What sets this sauce apart is its versatility—it elevates everything from classic Reubens to grilled chicken or even crispy potato chips. The tangy yogurt base provides creaminess, while the dill and lemon juice deliver that signature herby kick.
A pinch of salt and a splash of vinegar tie it all together, creating a sauce that’s bold yet balanced. No cooking required; just mix, chill, and serve.
Once you taste this dill sauce, you’ll never go back to store-bought again. It stays fresh in the fridge for up to a week, making it perfect for meal prep or entertaining.
The texture is velvety, the flavor is vibrant, and the aroma alone will have everyone asking for the recipe. Whether you’re spreading it on sandwiches, drizzling it over fish, or using it as a dip, this sauce is a game-changer.
For extra depth, add a clove of minced garlic or a dash of onion powder. Store it in an airtight jar, and you’ll have a flavorful shortcut ready whenever cravings strike. Let’s make this herby dip that’ll become your new go-to condiment.
Ingredients for atlanta bread company dill sauce
Eight simple ingredients that’ll make your sandwiches taste like Atlanta Bread Company.
| Ingredient | Amount | Notes |
|---|---|---|
| Plain Greek Yogurt 🥛 | 1 cup | Full-fat for creaminess |
| Fresh Dill Weeds 🌿 | ¾ cup | Chopped, stems removed |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For richness |
| Garlic Cloves 🧄 | 2 cloves | Minced, 1 clove optional |
| White Vinegar 💧 | 1 tbsp | For tangy balance |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Onion Powder 🧅 | ¼ tsp | Optional for depth |
The Greek yogurt is non-negotiable—full-fat gives that signature creamy texture. I grab Fage 5% from the store, but any plain Greek yogurt works. Fresh dill is a must (the good stuff, not the pre-chopped kind)—Trader Joe's sells it in big bunches for cheap. If you're using dried dill, cut the amount in half. The lemon juice should be freshly squeezed; bottled just doesn't cut it. For the garlic, two cloves is perfect, but if you love garlic, add that third one—no judgment here.
No Greek yogurt? Sour cream or vegan mayo works in a pinch, though the texture won't be quite as velvety. Short on fresh dill? Dried dill at half the amount gets you close, but it won't have that bright, fresh flavor. The vinegar can be swapped for white wine vinegar if you've got it—adds a nice depth. Onion powder is optional, but if you're using it, Diamond Crystal is the way to go. It's gentler than other brands and dissolves better. The olive oil should be extra-virgin—California brand if you're splurging, but any good quality works.
This sauce keeps beautifully in the fridge for up to a week—just store it in an airtight jar. The flavors actually get better after sitting for 30 minutes to overnight, so make it ahead if you can. If you're prepping for a party, double the batch. It's perfect for sandwiches, fish, or even as a dip for chips. The texture stays creamy, and the flavor remains bright. If it separates, just give it a quick stir before serving—it'll come back together.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this—just yogurt, dill, lemon, oil, and garlic. That’s it. No fancy gadgets, no last-minute grocery runs. Honestly, I keep a jar of this in the fridge because it’s the kind of sauce you’ll reach for without thinking.
- Herb Bomb Brightness: The fresh dill and lemon juice hit different—like a zesty, tangy punch that cuts through anything. Between us, that minced garlic (just 2 cloves!) adds a depth that makes it taste way more restaurant-worthy than it should.
- Meal Prep MVP: This stuff lasts forever—I’ve had it for a week, and it’s still fresh. Drizzle it on grilled chicken, toss it with roasted veggies, or mix it into wraps. It’s my go-to for lazy nights or when I’m feeding a crowd without stressing.
- Budget Bright Spot: Greek yogurt and fresh dill are cheap staples, and a little olive oil goes a long way. I’ll be real: this sauce costs pennies but tastes like I spent hours in the kitchen. (Spoiler: I didn’t.)
Step-by-step instructions for Atlanta Bread Company dill sauce
This herby, tangy dip comes together in minutes with simple ingredients you likely already have.
Combine Yogurt, Lemon Juice, and Vinegar
In a medium bowl, scoop out the 1 cup of plain Greek yogurt. I like to use full-fat for the best creaminess, so if you have any left over, save it for another recipe. Add the 2 tablespoons of freshly squeezed lemon juice and 1 tablespoon of white vinegar to the yogurt. These acid components will brighten the flavors and balance the richness.
Use a whisk or a fork to mix everything together until smooth and fully combined. You'll notice the mixture will start to lighten in color as the lemon juice and vinegar incorporate. This step is crucial because it creates the tangy base that makes this sauce so addictive. Don't skip it—this is where the magic begins.
Add Olive Oil and Seasonings
Next, pour in the ¼ cup of extra-virgin olive oil while continuing to whisk. The oil will help emulsify the sauce, giving it that signature smooth, velvety texture. Add the ½ teaspoon of Diamond Crystal kosher salt and ¼ teaspoon of onion powder (if using) and mix again until fully combined.
Here's where it gets good—taste your mixture now. You'll want to balance the flavors. If it needs more acidity, add a little more lemon juice or vinegar. If it needs more salt, add it gradually. This is your chance to adjust before adding the dill, which will be the star of the show. The sauce should be tangy but not sour, and seasoned but not salty.
Fold in Fresh Dill and Garlic
Now for the herby goodness—add the ¾ cup of chopped fresh dill weeds and 2 minced garlic cloves to the bowl. I like to use a rubber spatula for this step because it helps gently fold in the dill without crushing it too much. You want to keep those delicate leaves intact for the best texture and flavor.
Gently mix everything together until the dill is evenly distributed. You'll see little green flecks throughout the sauce, which means it's ready. If you used only 1 clove of garlic, that's fine—the flavor will still shine through. The dill should be the dominant herb here, so don't be shy with it. This is what gives the sauce its signature Atlanta Bread Company taste.
Chill and Let Flavors Marinate
Transfer the sauce to an airtight container and refrigerate for at least 30 minutes before serving. This chilling time is essential—it allows all the flavors to meld together and the sauce to thicken slightly. You'll notice it becomes even creamier and more cohesive after resting.
I know it's tempting to dive right in, but trust me, waiting makes all the difference. The dill will soften just enough to release its full aroma, and the tangy-sweet balance will deepen. If you're in a hurry, you can serve it immediately, but the flavors will be even better after chilling. Store any leftovers in the fridge for up to 5 days—it only gets better with time.
Pro Tips For Making Atlanta Bread Company Dill Sauce
- STRAIN THE YOGURT: I learned this the hard way—thick Greek yogurt is great, but if it’s too tangy or watery, your sauce will taste off. Strain it through a clean kitchen towel or cheesecloth for 10 minutes before mixing. It’s a little extra work, but the texture comes out silky instead of grainy.
- CHOP DILL LIKE IT’S 1995: Fresh dill is the star, so don’t be lazy with the prep. Pulse it in a food processor for 2-3 seconds—just enough to break up the stems and release the oils, but not so much that it turns into a paste. (Yes, even if you’re impatient like me.)
- GARLIC: MINCE, DON’T MASH: Raw garlic cloves in this sauce need to stay intact enough to infuse flavor without turning bitter. Use a fine grater or knife to mince them into tiny, even pieces—no smashing into a pulp. Trust me, your taste buds will notice the difference.
- ACID BALANCE TEST: Lemon juice is key, but too much and your sauce tastes like a sad salad dressing. Start with 1 tablespoon, taste, then adjust in ½-teaspoon increments. If it’s still sharp, add a pinch of salt—it rounds out the acidity like a pro.
Essential equipment for perfect results
Mixing Bowl Essentials
Start with a medium-sized stainless steel bowl—I use my OXO Good Grips bowl—because it’s wide enough to whisk efficiently without splashing. The metal base prevents heat transfer, which is important if your kitchen gets warm.
If you’re prepping ahead, a glass mixing bowl works too, but stainless steel is my go-to for blending textures like this sauce. 🥣
Whisk or Fork?
For this recipe, a balloon whisk is ideal because it incorporates air while blending, creating a lighter texture. If you don’t have one, a fork works just fine—just give it a few extra stirs to fully emulsify the olive oil.
Avoid hand mixers here; they can overwork the yogurt and make it grainy. Pro tip: Wet your whisk or fork slightly before starting to prevent sticking.
Storage Containers
An airtight glass jar is perfect for storing leftovers—Le Parfait jars are my favorite because they seal tightly and stack neatly in the fridge. For serving, a small ceramic dish keeps the sauce at the perfect temperature while highlighting its vibrant green color.
If you’re making a big batch, mason jars work great for portioning and gifting.
Measuring Tools
Precision matters here, especially with the lemon juice and vinegar. Use a liquid measuring cup with clear markings for accuracy—Pyrex measuring cups are my standby.
For the dill, a sharp chef’s knife and cutting board are a must, but if you’re short on time, pre-chopped dill from the store will do in a pinch (though fresh is always better). A garlic press speeds up mincing, but a knife works too.
Optional: Immersion Blender
If you want an ultra-smooth texture, blend the yogurt, lemon juice, and vinegar first with an immersion blender before adding the dill. This step isn’t necessary, but it creates a silky consistency that’s perfect for drizzling over fish or chips. Just pulse briefly—over-blending can turn the sauce watery. 💫
Nutrition facts
Frequently asked questions
Can I use sour cream instead of Greek yogurt?
Yes, you can substitute sour cream for Greek yogurt, but the texture will be slightly thicker and less tangy. Use the same amount (1 cup) and add 1 tablespoon extra lemon juice to compensate. For a lighter version, mix half Greek yogurt and half sour cream. The flavor will still be delicious, just with a different mouthfeel.
How do I fix dill sauce that separated?
If your sauce separates, don't worry—it's easily fixable! Simply whisk in 1 teaspoon of olive oil or a splash of cold water to help re-emulsify. For extra insurance, place the jar in a bowl of ice water for 5 minutes while whisking gently. This trick works like magic for restoring that creamy consistency.
What are the best ways to use this dill sauce?
This versatile sauce is perfect for sandwiches (especially Reubens), grilled fish, or as a dip for veggie sticks and chips. Drizzle it over pasta salads or use it as a marinade for chicken skewers. The tangy herby flavor also pairs beautifully with smoked meats and pickles. Get creative—it's amazing on almost anything!
Can I make this dill sauce without fresh dill?
Use ½ teaspoon of dried dill instead of the ¾ cup fresh, but the flavor won't be as vibrant. For a better alternative, try ½ teaspoon dried dill + 1 teaspoon dried parsley to mimic the fresh herby profile. If you're in a pinch, 1 tablespoon of dill weed seasoning (like McCormick) works too—just reduce the salt slightly since seasoning blends already contain salt.
Why does my dill sauce taste too strong?
If your sauce tastes too strong, it's likely from overpowering herbs or acid. Balance it by adding 1 teaspoon of honey or sugar to mellow the tang, or stir in 1 tablespoon of plain yogurt to dilute the intensity. For extra freshness, add 1 teaspoon of chopped chives or green onion—this adds a mild flavor that helps round out the taste. Adjust gradually to avoid over-diluting.