Sauces & Condiments
This Atlanta Bread Company dill sauce recipe delivers the same tangy, herby magic you love on their famous sandwiches—creamy, bright, and ready in just 10 minutes.
The secret lies in balancing fresh dill with a touch of garlic and vinegar, creating a sauce that’s bold enough for fish but versatile enough for chips or sandwiches. I’ve perfected this version to stay thick, emulsified, and packed with flavor without separating.
The base is simple: creamy Greek yogurt or sour cream (for tang), sharp white vinegar (for acidity), and finely chopped fresh dill (the star). A splash of lemon juice keeps it fresh, while garlic and onion powder add depth.
The key is blending it just until smooth—no food processor needed, just a whisk and a bowl. This sauce keeps for up to a week in the fridge, making it perfect for meal prep.
What sets this apart is how it elevates everything it touches. Spread it on Reuben sandwiches, drizzle it over grilled salmon, or serve it with hot fries for a Southern-inspired twist.
The texture stays thick and clingy, with a flavor that’s herby, tangy, and just slightly garlicky—exactly like the sauce you’d find at Atlanta Bread Company.
For extra richness, swap in mayo or add a pinch of black pepper. Store it in an airtight container, and it’ll stay fresh for days, ready to transform any dish. Here’s how to make it—foolproof, fast, and packed with flavor.
Ingredients for atlanta bread company dill sauce
Nine simple ingredients transform into creamy, tangy dill sauce perfect for sandwiches, fish, or chips.
| Ingredient | Amount | Notes |
|---|---|---|
| Cream Cheese 🧀 | 8 oz | Full-fat for best texture |
| Plain Greek Yogurt 🥛 | ½ cup | Non-fat works too |
| Fresh Dill 🌿 | ¾ cup | Finely chopped, stems removed |
| White Vinegar 🍶 | 1 tbsp | Apple cider vinegar works too |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed preferred |
| Garlic Powder 🧄 | 1 tsp | Fresh minced garlic for stronger flavor |
| Onion Powder 🧅 | ½ tsp | Substitute with 1 tsp onion flakes |
| Salt 🧂 | ½ tsp | Diamond Crystal or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly cracked for best flavor |
| Mayonnaise 🥚 | 2 tbsp | Optional for extra richness |
The cream cheese is your secret weapon here—Philadelphia brand melts smoothest, but any full-fat works. I grab mine from the deli section at Whole Foods when I can, but the regular grocery store stuff is fine too. Fresh dill is non-negotiable for that signature herby punch—Trader Joe's sells pre-chopped dill in a jar, which saves time if you're short on prep minutes. For the vinegar, Bragg's apple cider vinegar adds a nice depth, but white vinegar keeps it classic. The Greek yogurt adds tang without overpowering—Fage 2% is my go-to, but any plain yogurt works.
No cream cheese? Sour cream at the same amount works perfectly, though it's slightly tangier. Short on fresh dill? Dried dill at one-third the amount gets you close, but it won't have that same bright flavor. Want extra richness? Swap in mayo for the cream cheese—it'll be thicker and more stable. The garlic powder and onion powder are flavor boosters you can adjust—add more if you love strong flavors. For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce. The lemon juice keeps everything fresh, so don't skip it—even if you're not a huge lemon fan.
This sauce stays fresh for up to 1 week in an airtight container in the fridge. I always make a double batch—one jar for sandwiches, one for fish. For meal prep, portion it into small containers so you can grab just what you need. If it gets too thick, stir in a splash of milk or water. If it separates, just whisk it again—it'll come back together. Freezes beautifully for up to 3 months if you want to stock up. The flavor actually improves after a day or two as everything melds together.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this sauce—just blend cream cheese, Greek yogurt, fresh dill, a splash of vinegar, and lemon juice. That’s it. No fancy techniques, no waiting around. The tangy brightness cuts through anything you pair it with.
- Dill’s Bright Kick: The fresh dill here isn’t just garnish—it’s the star. That zesty lemon and vinegar lift the creamy base, giving it a punch that’s fresh but never overpowering. Honestly, it’s the kind of flavor that makes you reach for seconds.
- Game for Any Meal: Slather it on sandwiches, mix it into grilled fish, or drizzle it over roasted veggies. It’s my go-to for picnics, lazy weeknights, or when I’m feeding a crowd. The texture’s smooth, the taste’s bold, and it plays well with everything.
- Lasts Without Losing Flavor: Between us, this sauce keeps for days in the fridge—no weird separation, no sad aftertaste. I’ve had it last a full week, and it’s still the same creamy, tangy dream. Plus, it’s cheap to make, so you’re not breaking the bank for flavor.
Step-by-step instructions for Atlanta Bread Company dill sauce
This tangy, herby sauce comes together in minutes with just a few simple steps.
Softening the Cream Cheese
Place the 8 oz cream cheese in a medium bowl and let it sit at room temperature for 5-10 minutes. You want it soft enough to mix smoothly but not melted. I like to cut it into smaller chunks first—this speeds up the softening process. If you're short on time, you can microwave it for 10-15 seconds at 50% power, but be careful not to overheat it or it'll turn grainy.
While the cream cheese softens, take a moment to gather all your ingredients. This sauce relies on fresh, bright flavors, so don't skip the freshly chopped 0.75 cup dill—it makes all the difference. The stems should be removed for the cleanest flavor, and you'll want it finely chopped so it distributes evenly throughout the sauce.
Mixing the Base Ingredients
Once the cream cheese is soft, add the 0.5 cup plain Greek yogurt, 2 tbsp mayonnaise, 1 tbsp white vinegar, and 1 tbsp lemon juice to the bowl. Use a hand mixer or stand mixer fitted with the paddle attachment to blend everything together on medium speed for 1-2 minutes. You're looking for a smooth, creamy consistency—no lumps at all. If you notice any graininess, strain the mixture through a fine-mesh sieve to achieve that silky texture.
This is where the sauce starts to come together. The vinegar and lemon juice will make the mixture look slightly curdled at first, but don't worry—it will smooth out as you continue mixing. The yogurt and mayonnaise add that perfect balance of tang and richness that makes this sauce so addictive. Taste a small spoonful at this stage; it should be creamy, tangy, and slightly acidic.
Incorporating the Herbs and Seasonings
Lower the mixer speed to low and gradually add the 0.75 cup finely chopped fresh dill, 1 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp salt, and 0.25 tsp black pepper. Mix just until the dill is evenly distributed—overmixing can break down the herbs and make the sauce too mushy. You should see bright green flecks of dill throughout the sauce, giving it that signature Atlanta Bread Company look.
Here's the thing—don't be tempted to add all the dill at once. I like to fold in about half first, mix well, then add the rest. This ensures every bite has that fresh dill flavor without overwhelming the palate. The garlic and onion powders add depth, while the salt and pepper balance everything out. Taste again now; it should be bright, herby, and perfectly seasoned.
Chilling and Adjusting
Transfer the sauce to an airtight container and refrigerate for at least 30 minutes before serving. This chilling step allows the flavors to meld together and the sauce to thicken slightly, making it easier to spread. If you're in a hurry, you can serve it immediately, but chilling really lets the flavors shine. While it chills, give it a taste and adjust the seasoning if needed—add a pinch more salt, a splash of lemon juice, or a bit more dill to suit your taste.
The sauce should be thick enough to cling to bread or crackers but still spreadable. If it's too thick after chilling, stir in 1-2 teaspoons of water or a bit of the reserved yogurt to loosen it. If it's too thin, let it sit at room temperature for 10-15 minutes to thicken slightly. This sauce is incredibly versatile—perfect for sandwiches, dipping, or even as a topping for baked potatoes.
Pro Tips For Making Atlanta Bread Company Dill Sauce
- SOFTEN THE CREAM CHEESE FIRST: Mixing cold cream cheese into Greek yogurt will give you a grainy, lumpy mess. Microwave it for 10 seconds or let it sit at room temperature for 5 minutes—just enough to make it pliable but not melted. Trust me, your sauce will be silky, not clumpy.
- CHOP DILL LIKE YOU MEAN IT: Tear the dill by hand instead of chopping it finely—this keeps the texture bright and herby. If you’re using a knife, give it 15-20 seconds in a pulse blender or food processor, but don’t overdo it. You want visible green flecks, not a paste.
- BALANCE THE ACID GRADUALLY: Start with half the vinegar and lemon juice, then taste. The Atlanta Bread Company sauce isn’t sour—it’s bright. If it’s too sharp, add a splash more Greek yogurt to mellow it out. (I learned this after making a batch that tasted like a pickle.)
- STIR IN THE VINEGAR LAST: Adding vinegar early curdles the yogurt. Mix everything else first—cream cheese, yogurt, dill, lemon juice—then fold in the vinegar at the very end. This keeps the texture smooth and prevents that weird tangy split.
Serving suggestions for this dish
Sandwich Spread
This dill sauce transforms any sandwich into a showstopper—especially Reuben sandwiches or grilled chicken wraps. Spread a generous layer on toasted rye bread for that classic Atlanta Bread Company vibe. I like to add a slice of Swiss cheese and corned beef for a true Reuben.
For a lighter option, try it on a turkey and avocado sandwich with a sprinkle of black pepper. 🥪
Seafood Sidekick
Drizzle this sauce over grilled salmon or blackened cod for instant restaurant-quality flavor. The tangy, herby notes cut through rich fish perfectly. I also love it with shrimp skewers—just toss them in the sauce before grilling.
For extra flair, add a squeeze of lemon and a pinch of paprika on top. 🐟
Crunchy Dippers
Serve this sauce with golden fries, poutine, or veggie sticks for a crowd-pleasing appetizer. The creamy texture contrasts beautifully with crispy textures. I like to pair it with sweet potato fries and a sprinkle of parmesan cheese for a Southern-inspired twist.
For a spicy kick, add a dash of hot sauce on the side. 🍟
Breakfast Boost
Elevate your breakfast with this sauce on avocado toast, biscuits, or even scrambled eggs. The bright dill flavor pairs surprisingly well with smoked salmon or lox.
I also love it as a dip for breakfast potatoes or English muffins. For a sweet-savory combo, try it with honey-glazed ham. 🍳
Garnish Perfection
Use this sauce as a finishing touch for baked potatoes, burgers, or tacos. A dollop on top of mac and cheese or loaded nachos adds a fresh, herby contrast. For a fancy touch, pipe it onto deviled eggs or cucumber slices for a sophisticated appetizer. 🥔
Meal Prep Hack
Make a double batch and store it in small airtight containers for easy grab-and-go meals. It’s perfect for lunchbox sandwiches, workday wraps, or quick dinners. I keep one jar in the fridge for fish nights and another for sandwiches.
Freeze extras in ice cube trays for portion control—just thaw overnight in the fridge. ❄️
Nutrition facts
Frequently asked questions
Can I substitute Greek yogurt with sour cream in this recipe?
Yes, you can absolutely swap them! Use the same amount of sour cream for the Greek yogurt, but expect a slightly tangier flavor. The texture will remain creamy, though sour cream may make the sauce slightly thicker. For extra richness, try using half Greek yogurt and half sour cream.
Why does my dill sauce look curdled after mixing?
Curdling is normal when combining vinegar or lemon juice with dairy. Just keep mixing on medium speed for another 1-2 minutes—it will smooth out. If it still looks lumpy, strain it through a fine-mesh sieve for a silky texture. The sauce will thicken beautifully once chilled.
How do I make this sauce thicker or thinner?
For a thicker sauce, refrigerate it for 30 minutes or add 1 tablespoon of cream cheese. If it's too thick after chilling, stir in 1 teaspoon of water or milk until smooth. For a thinner consistency, add a splash of yogurt or a pinch of salt to balance the texture.
Can I use dried dill instead of fresh?
You can, but fresh dill gives the signature bright flavor. If using dried, reduce the amount to 1/3 of the fresh measurement (about 1/4 cup for this recipe). For best results, lightly crush the dried dill between your fingers before adding to release the oils. The flavor will be milder but still delicious.
What’s the best way to store leftover dill sauce?
Transfer to an airtight container and refrigerate for up to 1 week. For longer storage, freeze in ice cube trays (thaw overnight in the fridge) or a sealed container for up to 3 months. The flavor actually improves after 24 hours as the ingredients meld together.