Sauces & Condiments
Atlanta Bread Company dill sauce delivers that iconic tangy, herby brightness we all crave—just like the restaurant version, but with a foolproof home method. The secret lies in balancing fresh dill, creamy yogurt, and a touch of vinegar for that signature zing. I've perfected this recipe through countless batches, ensuring every spoonful captures the restaurant's signature crunchy onion topping and velvety texture.
This recipe transforms simple pantry staples into a versatile condiment that elevates everything from chicken wings to sandwiches. The yogurt base provides creaminess, while fresh dill and garlic create that bright, herby flavor profile.
A splash of vinegar adds the tang that makes this sauce irresistibly addictive—just like you remember from Atlanta Bread Company.
What sets this apart is the crispy onion topping, which adds satisfying texture contrast to every bite. The sauce keeps well in the fridge for up to a week, making it perfect for meal prep. Whether you're dipping, drizzling, or spreading, this dill sauce will become your new go-to condiment.
The preparation is straightforward but requires attention to balance—too much vinegar and it becomes sharp; too little and the tang disappears. Trust the ratios I've developed through testing, and you'll achieve that perfect harmony of flavors every time. Let's get started!
Ingredients for atlanta bread company dill sauce
Fresh dill, tangy vinegar, and crispy fried onions create this iconic Atlanta Bread Company dill sauce.
| Ingredient | Amount | Notes |
|---|---|---|
| Plain Greek Yogurt 🧀 | 1 cup | Full-fat for creaminess |
| Fresh Dill 🌿 | ¾ cup | Chopped, stems removed |
| Garlic Cloves 🧄 | 3 cloves | Minced for bright flavor |
| White Vinegar 💧 | 1 tbsp | For signature tang |
| Granulated Sugar 🍚 | 1 tbsp | Balances acidity |
| Diamond Crystal Kosher Salt 🧂 | ¾ tsp | Adjust to taste |
| Yellow Onion 🧅 | ¼ cup | Finely chopped, crispy fried |
| Vegetable Oil 🫒 | 2 tbsp | For frying onions |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For drizzling |
| Lemon Juice 🍋 | 1 tsp | Freshly squeezed |
The dill is non-negotiable—farmers market bundles have the most vibrant flavor, but grocery store containers work too. I always grab extra because fresh dill wilts fast. For the yogurt, full-fat Greek yogurt gives that signature creaminess (non-fat gets watery). The garlic should be freshly minced—jarred garlic lacks that bright punch. If you're short on time, Trader Joe's sells pre-minced garlic in tubes that work in a pinch.
No fresh dill? Dried dill at one-third the amount gets you close, but the texture won't be the same. Vinegar substitutes? Lemon juice or white wine vinegar both work, but adjust to taste—the tang is what makes this sauce sing. For the crispy onions, red onions add sweetness, while yellow onions give more bite. If frying onions feels like overkill, store-bought fried onions (like the kind in a can) save time—just drain well.
This sauce keeps beautifully—1 week in the fridge sealed in a jar. The onions stay crispy for days if you press plastic wrap directly on the surface. For extra crunch, add fresh fried onions before serving. I always make double batches because it disappears fast—perfect for meal prep. Freezes well too if you want to stock up for parties.
Why You'll Love This Recipe
- No-Chop Needed: I swear by this trick—just toss in whole garlic cloves (peeled, of course) and let the blender do the work. No knife skills required, and the sauce still packs that punchy, aromatic bite.
- Tangy-Creamy Magic: That Greek yogurt base is where it shines—thick, cool, and brightened just enough by vinegar and sugar to balance the dill’s freshness. Honestly, the first time I tasted it, I immediately texted my brother to steal the recipe.
- Game for Any Plate: Slather it on grilled chicken, mix it into potato salad, or drizzle it over roasted veggies. I’ve even used it as a tzatziki sub when I’m lazy. The versatility is why I keep it in my fridge year-round.
- Lasts Like a Champ: Make a big batch and it’ll keep for days in the fridge, no weird texture changes. Between us, I’ve had this sauce sit for five days and still taste like it was fresh—just stir in a splash of water if it gets too thick. Budget win.
Step-by-step instructions for Atlanta Bread Company dill sauce
This herbed yogurt dip comes together in minutes with crispy fried onions and bright, tangy flavors.
Fry the Onions Until Crispy
Heat the 2 tablespoons vegetable oil in a small skillet over medium heat. Add the ¼ cup finely chopped yellow onion and cook undisturbed for 5-6 minutes until the onions turn deep golden brown and crisp at the edges. You'll see them darken around the edges first—that's your cue to stir occasionally to ensure even browning.
Remove the onions with a slotted spoon and drain them on a paper towel-lined plate. Let them cool slightly while you prepare the rest of the sauce. These crispy onions are what give this sauce its signature crunch—don't skip this step, even if it seems like extra work. The contrast between the creamy yogurt and crispy onions is what makes this sauce special.
Combine Yogurt and Aromatics
In a medium bowl, mix together the 1 cup plain Greek yogurt, 1 teaspoon lemon juice, 1 tablespoon white vinegar, and 1 tablespoon granulated sugar. Stir until fully combined and smooth. The yogurt should be slightly tangy from the vinegar and lemon, but still creamy. If you want to be thorough, you can strain the yogurt through a fine-mesh sieve to remove any excess liquid—this ensures a thicker, more stable sauce.
Add the 3 minced garlic cloves and ¾ teaspoon kosher salt to the yogurt mixture. Stir well to distribute the garlic evenly. The garlic will mellow out as it sits, but it's essential for that bright, herby flavor. Here's the thing—don't overmix, but make sure everything is fully incorporated so you don't get pockets of undiluted yogurt when you serve it.
Fold in Fresh Dill and Crispy Onions
Gently fold in the ¾ cup chopped fresh dill using a spatula. Be careful not to overmix—you want to preserve the texture of the dill leaves. The dill should be evenly distributed throughout the yogurt mixture, but you should still see some whole leaves peeking through for that fresh, vibrant look. This is where the sauce gets its signature herby brightness.
Once the dill is incorporated, stir in the crispy fried onions until they're evenly distributed. Drizzle in the 2 tablespoons extra-virgin olive oil and mix gently. The oil will help bind everything together and add a silky finish to the sauce. Taste and adjust the seasoning if needed—you might want to add a pinch more salt or sugar to balance the flavors. The sauce should be tangy, herby, and slightly sweet.
Chill and Serve
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. Chilling is crucial—it lets the dill release its oils and the onions soften slightly, making the sauce even more flavorful. If you can wait, let it chill for up to 2 hours for the best results. The longer it sits, the more the flavors will develop.
Before serving, give the sauce one final stir to redistribute the crispy onions and dill. Spoon it into a serving bowl and drizzle with a little more olive oil if desired. This sauce pairs perfectly with chicken tenders, fish tacos, or even as a dip for veggies. The contrast of the cool, creamy yogurt with the warm, crispy onions is what makes this sauce so irresistible.
Pro Tips For Making Atlanta Bread Company Dill Sauce
- STRAIN THE YOGURT: The Atlanta Bread Company version is thick and unbroken—no one wants to eat a watery sauce. After mixing everything, pour the sauce into a fine-mesh strainer lined with cheesecloth and let it sit for 10 minutes. Press gently with the back of a spoon to squeeze out excess liquid. (Yes, it’s messy, but your sauce will hold together like glue.)
- CHOP DILL LIKE YOU MEAN IT: Fresh dill is the star, so don’t treat it like an afterthought. Pulse it in a food processor for 2–3 seconds, then give it a rough chop by hand—you want visible flecks, not a paste. If you’re using stems, give them a quick rinse and pat dry first. (Stems add bitterness if they’re dirty or wet.)
- MINCE GARLIC FINE: One whole clove of garlic is too much—this sauce needs subtle flavor, not a punch. Smash the clove with the flat side of your knife, then mince it into tiny, almost invisible pieces. Taste as you go; you can always add more, but you can’t un-mince it. (I learned this the hard way when my first batch tasted like a garlic factory.)
- LET IT REST BEFORE SERVING: Mixing everything together and diving right in? Bad idea. Let the sauce sit at room temperature for 15–20 minutes—this lets the flavors meld and the vinegar mellow out. If you’re in a rush, chill it for 10 minutes in the fridge, then bring it back to room temp before serving. (Your taste buds will notice the difference.)
Creative variations of this dish
Spicy Dill Sauce Twist
Add ½ teaspoon of cayenne pepper or 1 teaspoon of hot sauce (like Tabasco) to the yogurt mixture for a kick. This Southern-inspired variation keeps the creamy texture but adds heat that pairs perfectly with fried chicken or spicy tacos.
I like to balance it with an extra drizzle of olive oil to mellow the heat slightly. 🌶️
Herb Variations
Swap out some dill for other fresh herbs to create unique flavors. Try ½ cup fresh parsley with ¼ cup dill for a brighter, fresher taste, or add 1 tablespoon fresh chives for a mild onion note.
I once made a version with ¼ cup chopped cilantro—it worked surprisingly well with Mexican-inspired dishes!
Sweet & Tangy Version
Increase the sugar to 2 tablespoons and add 1 teaspoon honey to the yogurt mixture for a sweeter, more dessert-like sauce. This version is perfect for drizzling over fruit salads or pairing with grilled peaches. The extra sweetness balances the tang beautifully, making it a great summer treat. 🍯
Smoky Chipotle Dill
Add ½ teaspoon smoked paprika and ¼ teaspoon chipotle powder to the yogurt base for a smoky depth. This variation works amazingly with BBQ chicken or pulled pork sandwiches. The smokiness complements the tangy dill and crispy onions perfectly, adding a whole new layer of flavor. 🔥
Lighter Vegan Option
Replace the Greek yogurt with 1 cup coconut yogurt or ½ cup vegan mayo mixed with ¼ cup unsweetened almond milk for a dairy-free version. The texture stays creamy, and the tangy flavors shine through. This works great for vegan dips or as a topping for veggie burgers. 🌱
Crunchy Add-Ins
Boost the texture by adding 2 tablespoons crushed potato chips (like Kettle Brand) or 1 tablespoon toasted sunflower seeds
Nutrition facts
Frequently asked questions
Can I use dried dill instead of fresh?
You can substitute dried dill, but it won't be the same! Use 1/4 teaspoon dried dill for every 1 tablespoon fresh—this recipe calls for 0.75 cup fresh dill, so you'd need about 1.5 teaspoons dried. The texture will be less vibrant, but the flavor works in a pinch. Fresh dill gives that signature restaurant-style brightness you're recreating.
How can I make this sauce thicker or thinner?
For a thicker sauce, strain the yogurt through a fine-mesh sieve to remove excess liquid, or add 1 tablespoon cornstarch mixed with 1 tablespoon water to the yogurt base before mixing. For a thinner consistency, stir in 1-2 tablespoons cold water or milk until smooth. The ideal texture should be creamy but still spoonable—like a thick dip.
Can I make this sauce ahead of time?
This sauce actually tastes better after chilling. Make it 1 day ahead and store it in an airtight container in the fridge. The flavors meld beautifully, and the crispy onions stay crunchy for up to 5 days. For longer storage, freeze it in 1-portion servings—thaw overnight in the fridge before serving. The texture holds up well when frozen properly.
What's the best way to store leftover sauce?
Keep leftovers in an airtight container in the fridge for up to 5 days. To preserve the crispiness of the onions, press plastic wrap directly on the sauce surface before sealing the container. If storing longer than 3 days, freeze in portions with parchment paper between layers. When reheating, stir gently and add a splash of water if it thickens too much. The yogurt base separates slightly when frozen—just stir vigorously to recombine.
Why does my sauce taste too tangy?
Too much vinegar or lemon juice makes the sauce sharp. Balance it by adding ½ teaspoon sugar or 1 teaspoon honey to mellow the acidity. If it's still too strong, stir in 1 tablespoon plain yogurt to dilute the tang. Remember, the recipe's 1 tablespoon vinegar and 1 teaspoon lemon juice work together—don't double either! Taste as you go and adjust gradually.