This sour cream lemon dill sauce goes great over a variety of dishes, especially fish, like salmon.
It’s a sour cream-based sauce, so it cut out some of the calories you can replace full-fat sour cream for light sour cream, which only has about 15 calories per serving.
This healthy recipe is both savory and creamy that goes with almost everything.
How to Make Lemon Dill Sauce
Making this sauce is one of the easiest recipes to whip up while your entree is just coming out of the oven.
All you need is a small mixing bowl and a utensil to mix your ingredients. Along with only needing a mixing bowl, you will be able to throw all your ingredients together and mix them together.
What to Pair with Dill Sauce
This sauce goes well with many different dishes. Since it is such a healthy alternative to a heavier sauce, you will be able to be heavy-handed when scooping it onto your plate. Just make sure that you make enough of it! I usually make a double or triple batch to make sure I’ll have enough.
Serve this sauce with a salmon foil bake or even a mushroom frittata.
Ingredient Replacements
There are many different replacements for this sauce. Looking for more protein? Or do you want to make it even creamier?
- For more protein, replace sour cream with greek yogurt.
- For a creamier sauce, replace half the sour cream with mayonnaise.
- No fresh (or bottled) lemon juice? Just use lime if you have it, if not, just omit it completely.
- Have extra herbs that you’ve been meaning to use up in the fridge, like cilantro, parsley, mint or oregano? Go ahead and finely chop those up and toss those in as well.
Lemon Dill Sauce
Course: Dinner, LunchCuisine: AmericanDifficulty: Easy4
servings5
minutes0
minutes90
kcalIngredients
1 cup sour cream
1/4 cup freshly chopped dill
2 tspn freshly squeezed lemon juice
salt and pepper to taste
Directions
- Prep. Chop the dill finely and set it aside.
- Mix. Mix all ingredients together and salt and pepper to taste.
- Serve. Serve immediately or chill in the fridge for up to two days.
