Dill in Italian: Translation, Uses, and an Easy Sauce

In Italian, dill is called aneto; fresh dill adds a bright, grassy flavor to a lemony yogurt sauce inspired by Italian herbs and pantry staples. Spoon this quick, no-cook sauce over grilled fish, roasted vegetables, or potatoes, or serve it as a dip. It is a contemporary pairing rather than a traditional Italian regional dish.

Ingredients

1 cup (245 g) plain Greek yogurt
2 tablespoons (30 ml) extra-virgin olive oil
1 tablespoon (15 ml) fresh lemon juice, plus more to taste
1 tablespoon (3 g) finely chopped fresh dill leaves
1 tablespoon (4 g) finely chopped fresh flat-leaf parsley
1 small garlic clove, finely grated or minced (about 3 g)
¼ teaspoon (1.5 g) fine salt, plus more to taste
⅛ teaspoon (0.3 g) freshly ground black pepper
1 teaspoon (5 ml) cold water, only if needed to thin

Instructions

Rinse the dill and parsley under cool running water and dry them thoroughly with a clean towel or salad spinner. Pick off the tender leaves and discard any tough stems. Finely chop the herbs; measure after chopping so the sauce stays balanced.
In a small bowl, stir together the Greek yogurt, olive oil, lemon juice, garlic, salt, and pepper until smooth. Fold in the dill and parsley. Taste, then add a little more lemon juice or salt if needed.
For a spoonable sauce, use it as is. For a thinner dressing, stir in cold water 1 teaspoon (5 ml) at a time until it reaches the consistency you want. Serve immediately, or cover and chill until serving.

Tips

Use fresh dill for the clearest flavor. Look for feathery, green fronds without yellowing or damp, slimy patches. If using dried dill, start with 1 teaspoon (about 1 g), then taste; dried herbs are more concentrated and lack the same fresh, delicate character.
Grate the garlic finely. A microplane or the smallest holes on a box grater distribute it evenly. If you prefer a milder sauce, use half a clove or leave it out rather than letting a large garlic piece overwhelm the herbs.
Adjust the texture gradually. Yogurt thickness varies by brand. Add water in small amounts, since it is easy to thin the sauce but difficult to thicken it again without adding more yogurt.
Keep the herbs dry before chopping. Wet leaves can make the sauce watery and cling to the knife. Pat them dry, and avoid chopping them repeatedly into a paste, which can bruise them and dull their fresh flavor.

Serving Suggestions

Serve the sauce cold or cool, alongside grilled or baked fish, especially salmon, trout, or cod. It also works with grilled chicken, roasted potatoes, steamed green beans, zucchini, or a platter of raw vegetables. For a simple Italian-inspired plate, pair it with grilled vegetables and crusty bread; the lemon and herbs provide a bright contrast to smoky or rich foods.

Use it as a sandwich spread with sliced tomatoes and greens, or spoon a little over white beans for an easy side. As a dip, transfer it to a small bowl and set out vegetables, breadsticks, or crisp potato wedges. The recipe contains no cooked meat or fish; if serving alongside them, cook the accompanying food to its appropriate safe temperature.

Variations

Make it dairy-free: Use an unsweetened, unflavored plant-based yogurt with a thick consistency. The taste and thickness will vary by product, so add lemon and water gradually.
Swap the parsley: Use 1 tablespoon (about 2 g) chopped chives or basil instead. Chives bring a gentle onion note, while basil gives the sauce a sweeter, more distinctly Italian-herb character.
Add capers: Stir in 1 teaspoon (5 g) rinsed, finely chopped capers for a briny edge. Taste before adding extra salt because capers are salty.
Make a looser dressing: Whisk in up to 1 tablespoon (15 ml) additional olive oil and 1–2 teaspoons (5–10 ml) water. This version is easier to drizzle over salads or vegetables but less suitable as a dip.

Storage and Reheating

Cover and refrigerate the sauce promptly, within 2 hours of making it. Keep it in a clean, airtight container and use it within 3–4 days. It is best served cold, so reheating is not needed. Stir before serving; if it has thickened, mix in a teaspoon of water or lemon juice. Discard it if it has been left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).

Freezing is not recommended: yogurt can separate and turn grainy after thawing, and the fresh herbs lose their crisp flavor. For the best texture, make only what you expect to use within a few days.

Frequently Asked Questions

What is dill called in Italian?
The Italian word for dill is aneto. You may also see it described as aneto fresco when a recipe specifies fresh dill.

Is dill common in Italian cooking?
Dill is used less often than herbs such as basil, parsley, rosemary, and oregano in many familiar Italian dishes, but it is not incompatible with Italian ingredients. Its fresh, slightly sweet flavor pairs well with lemon, olive oil, fish, and vegetables.

Can I use dried dill instead of fresh?
Yes. Start with 1 teaspoon (about 1 g) dried dill in place of the tablespoon of fresh dill, then let the sauce stand for 5 minutes and taste. Dried dill will give a less lively, more concentrated herbal flavor.

Can I make the sauce ahead?
Yes. Prepare it up to a day ahead, cover it, and refrigerate. The garlic and herbs may become more pronounced as it sits, so taste and adjust the lemon, salt, or thickness just before serving.

What can I use instead of Greek yogurt?
Thick plain yogurt is the closest substitute, though the sauce may be looser. For a dairy-free option, choose thick unsweetened plant-based yogurt. Avoid sweetened or flavored varieties, which will change the savory taste.

Why is my sauce watery?
Yogurt can release liquid, particularly after chilling, and damp herbs can add extra water. Stir the sauce before serving; next time, dry the herbs well and add any thinning water only a little at a time.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).