Use a citrus zester to finely grate the garlic clove into the sauce. After all, no one likes biting into a big chunk of raw garlic.

Does your yogurt already contain salt? Then be mindful when adding extra! Always taste the sauce before adding extra salt and adjust accordingly.

If you have some extra time before serving, pop the lemon dill yogurt sauce in the refrigerator for 30 minutes. This gives the ingredients time to mingle, giving the sauce elevated layers of flavor.

Strain the yogurt – For a thicker, creamier, and richer sauce, consider straining the yogurt (called labneh) ahead of time. To do this, pour the yogurt into a few layers of cheesecloth, tie it to your kitchen faucet, and let the whey drain for 12 to 48 hours. Check out this labneh recipe from The Mediterranean Dish if you want to explore this option!

Dairy free yogurt sauce – To make a dairy free Greek yogurt dill dip, swap the Greek yogurt for a vegan alternative like coconut, almond, soy milk, cashew, or oat milk-based yogurt. 

Add a touch of heat – For a subtle kick of warmth and spice, add a pinch of ground cumin, smoked paprika, red pepper flakes, or cayenne pepper. A drizzle of chili oil on top would be delicious as well. 

More add-in ideas – To enhance the taste and texture of your yogurt dill sauce, consider mixing in diced cucumber, red onion, roasted red peppers, chopped sun-dried tomatoes, and other fresh herbs like mint or parsley.