Sauces & Condiments
This Atlanta Bread Company dill sauce recipe delivers that signature cooling, herbed drizzle that elevates burgers, fries, and seafood to restaurant quality. The secret lies in balancing fresh dill with tangy sour cream and a touch of vinegar for brightness—just like their famous version.
I've perfected this recipe through years of testing, ensuring every spoonful captures that signature freshness and creaminess.
The foundation starts with finely chopped fresh dill, which gives the sauce its signature flavor profile. Sour cream provides the creamy base, while white vinegar adds that essential tang. A touch of garlic and onion powder deepens the flavor without overpowering, and a pinch of salt enhances everything.
The sauce comes together in minutes but requires a 30-minute chill in the refrigerator to let the flavors meld perfectly.
What you'll end up with is a velvety, cooling sauce that's bright green from the fresh dill and perfectly balanced in tang and creaminess. It transforms simple dishes into something special—whether drizzled over burgers, fries, or seafood.
The sauce keeps well in the refrigerator for up to a week, making it perfect for meal prep.
Pair this sauce with anything that needs a cooling, herbed touch. It's especially delicious with fried foods, grilled meats, or fresh salads. Let's make this sauce that will become your new go-to condiment.
Ingredients for atlanta bread company dill sauce
Eight simple ingredients for that iconic Atlanta Bread Company dill sauce vibe.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Dill 🌿 | ¾ cup | Finely chopped, stems removed |
| Sour Cream 🧀 | ½ cup | Full-fat for best texture |
| White Vinegar 🍋 | 2 tbsp | Distilled or apple cider |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Onion Powder 🧅 | ½ tsp | For subtle depth |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For richness and smoothness |
| Plain Greek Yogurt 🥛 | ¼ cup | Optional, for extra tang |
The dill is non-negotiable here—fresh is a must for that signature bright green color and fresh flavor. Trader Joe's usually has the best quality in those little plastic containers, but anything with vibrant green leaves works. If you're growing your own or grabbing from a farmers market, just make sure it's not wilted. I like to chop it finely so it blends smoothly—no big chunks. The sour cream should be full-fat for that perfect creamy texture, but if you're watching calories, Greek yogurt works too. Just know it'll be slightly tangier.
No fresh dill? Dried dill at half the amount gets you close, but it'll lack that fresh brightness. Swap the white vinegar for lemon juice if you prefer, though it'll change the flavor profile slightly. Want more depth? Add a pinch of black pepper or a dash of Worcestershire sauce (check for vegan if needed). The Greek yogurt is optional but adds a nice tangy kick—skip it if you're sensitive to dairy. For extra richness, you could even add a splash of mayonnaise, but I find the olive oil keeps it light enough.
This sauce tastes even better after it chills for 30 minutes, so plan ahead. Store it in an airtight container in the fridge for up to 1 week. The colors will stay vibrant, and the flavors meld beautifully. I like to make a double batch—one for immediate use and one to freeze in ice cube trays for quick portions later. When you're ready to use it, just let it sit at room temperature for 10 minutes before drizzling for the best texture.
Why You'll Love This Recipe
- Five-Ingredient Magic: The pantry already has most of this—sour cream, vinegar, and spices you’re probably not even using. I’ll be real: I’ve made this with whatever dill was wilted in my fridge, and it still worked. No fancy prep, no stress.
- Tangy Garlic Kiss: That white vinegar cut isn’t just for show—it brightens the sour cream so the garlic and onion powders pop like a secret weapon. Honestly, it’s the kind of flavor that makes you pause mid-bite, like, “Wait, why didn’t I think of this sooner?”
- Dips and Beyond: Slather it on burgers, toss it with grilled chicken, or just eat it with a spoon—no judgment here. I keep a jar in the fridge for when my kids demand “dippy stuff” last-minute, and it’s always the hero.
- Lasts All Week: Make a big batch and thank me later. The vinegar keeps it fresh for days, and the cost? Ridiculous. A handful of dill and a tub of sour cream stretch forever, which means more money for actual groceries (or takeout, no shame).
Step-by-step instructions for Atlanta Bread Company dill sauce
This creamy, herby sauce comes together in minutes with just a few simple steps.
Combine the Dairy and Vinegar
In a medium bowl, whisk together the 0.5 cup sour cream and 0.25 cup plain Greek yogurt until completely smooth. This step ensures a silky texture without any lumps. I like to use a whisk for this part since it creates more air in the mixture, which helps lighten the final sauce.
Next, add the 2 tablespoons white vinegar and whisk again until fully incorporated. The vinegar will help balance the richness of the dairy and add a bright tang that cuts through the creaminess. You'll notice the mixture become slightly thinner as it incorporates—this is normal and actually improves the sauce's consistency.
Add the Dry Seasonings
Sprinkle in the 1 teaspoon garlic powder, 0.5 teaspoon onion powder, and 0.5 teaspoon salt over the dairy mixture. Stir gently with a silicone spatula until everything is evenly distributed. Be careful not to overmix at this stage—just enough to combine the dry ingredients without developing any gluten in the yogurt.
Here's where the magic happens: the garlic and onion powders dissolve completely, creating a subtle savory depth that pairs perfectly with the fresh dill we'll add next. If you're using freshly ground spices, you'll notice a more intense aroma right away—this is your cue that the flavors are working together.
Incorporate the Fresh Dill
Add the 0.75 cup finely chopped fresh dill to the bowl and fold it in gently using your spatula. I like to press the dill into the mixture to release its oils, which gives the sauce a more vibrant flavor. The stems should be removed—this ensures a smooth texture without any bitter notes.
At this point, you might think the sauce looks too thick. That's normal! The dill contains moisture that will help thin it out as we incorporate the olive oil. Give it a quick taste—you should notice the bright, fresh dill flavor immediately, with the garlic and onion powders adding a warm, savory backbone.
Finish with Olive Oil
Drizzle in the 0.25 cup extra-virgin olive oil while whisking continuously. The oil will help emulsify the sauce, creating that signature creamy yet light texture. Keep whisking until the mixture becomes smooth and glossy—this usually takes about 30 seconds of steady whisking.
Taste and adjust the seasoning if needed. I usually add a pinch more salt or a splash of vinegar at this stage to balance the flavors. The sauce should be cool, creamy, and packed with fresh dill flavor—perfect for drizzling over burgers, fries, or grilled meats. For best results, let it sit at room temperature for 10 minutes before serving to allow the flavors to meld completely.
Pro Tips For Making Atlanta Bread Company Dill Sauce
- CHOP DILL FINE: I learned this the hard way—whole sprigs of dill just float in the sauce like decorative weeds. Pulse it in a food processor for 3-4 seconds or chop it by hand until it’s almost paste-like. The smaller the pieces, the more flavor you’ll taste in every bite, not just at the bottom of the bowl.
- STIR IN VINEGAR LAST: Adding white vinegar too early curdles the sour cream, and nobody wants lumpy dill sauce. Mix everything except the vinegar first, then fold it in just before serving. If you’re making this ahead, add the vinegar right before you eat it—it’ll keep the sauce bright and tangy.
- USE COLD SOUR CREAM: Warm sour cream breaks down and turns grainy, no matter how good the brand. Keep your sour cream refrigerated until the very last minute, then stir it into the other ingredients. If you’re in a hurry, pop the bowl in the fridge for 10 minutes after mixing—it’ll save your sauce from separating.
- DOUBLE-CHECK THE SALT: Atlanta Bread Company’s sauce is bold, so don’t skimp on garlic and onion powder. Start with the full amount called for, taste it, then adjust. The vinegar and dill can mask underseasoning, so trust your first impression—you’ll want that tangy, savory punch, not a mild afterthought.
Serving suggestions for this dish
Burger Perfection
This sauce transforms a simple burger into a restaurant-worthy masterpiece. Drizzle it generously over a juicy beef patty or chicken burger right before serving—it adds that signature cooling contrast to the warm meat.
I like to pile it high on a toasted potato bun with crisp lettuce and thinly sliced tomatoes for maximum freshness. 🌟
Fries and Onion Rings
Hot fries and onion rings need this sauce to take them to the next level. Spoon it over golden French fries or crispy onion rings while they're still piping hot—it cuts through the oil and adds a bright, herby finish.
For extra flair, sprinkle with crushed red pepper flakes or smoked paprika right before serving. 🔥
Seafood Pairings
The tangy, creamy profile makes this sauce ideal for seafood. Drizzle it over grilled salmon, blackened shrimp, or fried cod for a refreshing contrast to the rich fish.
I also love it with lobster rolls—just a spoonful elevates the whole dish. A squeeze of lemon adds another bright layer if you're feeling fancy. 🍤
Salad Topper
Add a spoonful to your favorite salads for an instant herbed upgrade. It pairs beautifully with spinach salads, caesar salads, or even potato salads.
For a restaurant-style touch, drizzle it over a wedge salad with blue cheese crumbles and bacon bits. The creamy texture adds richness without overpowering the greens. ✨
Dipping Sauce
Use it as a dip for veggie sticks, chips, or even pretzel bites. The creamy texture and fresh dill flavor make it irresistible. I like to serve it in a small bowl with a spoon for easy scooping.
For extra fun, add a few dill sprigs on top as a garnish—it looks stunning and keeps the flavor fresh. 🌿
Meal Prep Hack
Make a double batch and store it in ice cube trays for easy portioning. Once frozen, pop out the cubes and store them in a ziplock bag in the freezer.
When you're ready to use, let one cube thaw in the fridge overnight—perfect for quick drizzling without thawing the whole batch. This works great for weeknight dinners or picnic spreads. 💡
Nutrition facts
Frequently asked questions
Can I make this sauce without fresh dill?
You can use ½ teaspoon dried dill instead of fresh, but the flavor won't be as vibrant. For the closest match, try 1 tablespoon finely chopped fresh dill weed from a jar (rinse thoroughly). The sauce will still taste good, but the bright green color and freshness will be noticeably different.
How do I adjust the thickness of the sauce?
If it's too thick, thin with 1-2 teaspoons of water or milk at a time until you reach your desired consistency. For a thicker sauce, chill it longer (up to 1 hour) or add 1 tablespoon sour cream or yogurt. The sauce will naturally thicken more as it sits, so taste it before serving.
Can I use Greek yogurt instead of sour cream?
Yes! Greek yogurt works perfectly and makes the sauce slightly tangier. Use ½ cup plain Greek yogurt plus ¼ cup sour cream for the best texture. For a vegan version, substitute with ½ cup coconut yogurt or vegan sour cream and add 1 teaspoon lemon juice for brightness.
Why does my sauce look separated?
This happens when oil and dairy separate. Whisk vigorously for 30 seconds to re-emulsify. For extra insurance, chill the sauce for 1 hour before serving—this helps stabilize the mixture. If it keeps separating, reduce the olive oil by 1 tablespoon next time.
What's the best way to store leftovers?
Transfer to an airtight container and refrigerate for up to 1 week. For longer storage, freeze in ice cube trays (thaw overnight in fridge). The sauce may thicken slightly when cold—just whisk with a splash of water or milk to restore consistency. Always store with the lid sealed tightly.