Sauces & Condiments
Atlanta Bread Company’s signature dill sauce transforms every bite with its signature celery crown crunch and bright, herby freshness. This recipe captures the restaurant’s signature blend of fresh dill, tangy vinegar, and creamy texture—perfect for elevating sandwiches, seafood, or crispy fries.
The secret lies in balancing bold flavors with a satisfying crunch from celery seeds and a touch of garlic for depth.
The sauce comes together in just 10 minutes with simple pantry staples: fresh dill, sour cream or mayo, lemon juice, and a pinch of salt. Optional additions like capers or onion powder add complexity, while celery seeds provide that signature crunch.
The key is blending until smooth, then chilling for at least 30 minutes to let the flavors meld—trust me, this step makes all the difference.
What you’ll end up with is a velvety, tangy sauce with a subtle crunch that pairs beautifully with anything from smoked salmon to classic Reuben sandwiches. It keeps for up to 1 week in the fridge, making it ideal for meal prep or hosting.
The bright, herby flavor cuts through richness, leaving a clean, refreshing finish.
For extra flair, top with chopped fresh dill or a sprinkle of celery salt. This sauce is your new go-to for adding Atlanta Bread Company’s signature touch to any dish—simple, versatile, and impossible to resist.
Ingredients for atlanta bread company dill sauce
Nine simple ingredients blend into Atlanta Bread Company’s signature tangy, crunchy dill sauce.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Dill Weeds 🌿 | 1 cup | Chopped, stems removed |
| Mayonnaise 🥫 | ½ cup | High-quality preferred |
| Sour Cream 🥛 | ½ cup | Full-fat for creaminess |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Celery Seeds 🌿 | 1 tsp | Ground for signature crunch |
| Garlic Cloves 🧄 | 2 cloves | Minced for subtle depth |
| White Vinegar 💧 | 1 tbsp | For tangy brightness |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Capers 🍈 | 1 tbsp | Chopped, optional |
| Onion Powder 🧅 | ¼ tsp | For subtle complexity |
Fresh dill is non-negotiable here—the herb section at Whole Foods or your local farmers market delivers the brightest flavor. Costco sells pre-chopped dill in jars, but fresh always wins for that signature herby punch. Celery seeds can be tricky to find; Penzeys Spices or bulk bins at natural grocery stores usually stock them. For garlic, peeling cloves just before mincing preserves their freshness. The mayo and sour cream should be full-fat—Hellmann's and Breyer's are reliable brands, but any quality store-brand works.
No fresh dill? Dried dill at one-third the amount gets you close, though texture suffers. Swap mayo for Greek yogurt for tangier results, or use vegan mayo if needed. Skip the capers if you dislike briny notes—extra lemon juice adds brightness instead. For more crunch, add a pinch of celery salt on top. The celery seeds are key for that signature crunch; if you can't find them, substitute ground mustard seeds at half the amount.
This sauce tastes even better after 30 minutes of chilling, so make it ahead. Store in an airtight container with a thin layer of oil on top to preserve freshness. Keeps for 1 week in the fridge—perfect for meal prep. For extra flair, top with chopped fresh dill or a sprinkle of celery salt before serving. Freezes beautifully for up to 3 months if stored properly.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this is the kind of recipe where you glance at the list and think, "I have all this?" Fresh dill, mayo, sour cream, lemon, celery seeds—no fancy gadgets, no last-minute grocery runs. Honestly, I keep the ingredients in my fridge just for this.
- Bright Tang Alert: That lemon juice and celery seeds? They wake up the whole dish. The sour cream keeps it rich, but the citrus cuts through the creaminess like a cool breeze on a summer day. Between us, it’s the kind of flavor that makes you want to eat it straight from the jar.
- BBQ to Bites: I’ve used this on pulled pork sandwiches, as a dip for fries, even as a topping for deviled eggs. The texture—creamy but not heavy—works everywhere. (Yes, even on a Tuesday night when you’re scrambling for something to fix.)
- Leftovers That Don’t Suck: Unlike sauces that turn weird after a day, this one stays fresh for at least five days in the fridge. I double the batch because it’s cheaper per serving than store-bought, and I’m always grabbing a spoonful when I forget to eat a meal.
Step-by-step instructions for Atlanta Bread Company dill sauce
This sauce delivers that signature Atlanta Bread Company crunch and freshness—perfect for sandwiches, seafood, or dipping.
Finely Chop the Fresh Dill Weeds
Start by washing the 1 cup fresh dill weeds thoroughly under cold water, then pat them completely dry with paper towels. Using a sharp chef's knife, chop the dill into very fine pieces—think almost like a confetti texture. You want the dill to blend seamlessly into the sauce without any noticeable chunks. I like to use the "rock chop" method: place the dill on a cutting board, curl your fingers inward, and rock the knife back and forth while keeping it close to the board. This keeps the texture delicate and prevents over-chopping into a paste.
Remove the stems before chopping—they're tough and bitter. If you're feeling ambitious, you can also lightly toast the chopped dill in a dry skillet over medium heat for 30 seconds to enhance its flavor, but I find it's not necessary for this recipe. Set the chopped dill aside in a small bowl until ready to use.
Combine the Base Ingredients
In a medium mixing bowl, add the 0.5 cup mayonnaise and 0.5 cup sour cream. Use a silicone spatula to gently fold these together until they're fully incorporated and smooth. The mixture should look creamy and uniform, with no streaks of either ingredient. I always use high-quality mayonnaise and full-fat sour cream for the best texture—this ensures the sauce stays luscious and doesn't separate later.
Next, add the 2 cloves minced garlic, 0.25 tsp onion powder, and 0.5 tsp salt. Stir these in thoroughly to distribute the flavors evenly. The garlic and onion powder will add subtle depth, while the salt enhances all the other flavors. Taste the mixture at this point—it should be mildly savory and slightly garlicky. If you're using the 1 tbsp chopped capers, add them now and stir to distribute evenly.
Add the Acidic and Herbal Elements
Pour in the 2 tbsp freshly squeezed lemon juice and 1 tbsp white vinegar. These acidic components brighten the sauce and cut through the richness of the mayonnaise and sour cream. Stir well to combine, then add the 1 tsp ground celery seeds. The celery seeds are what give this sauce its signature crunch—don't skip this step! They add a subtle, nutty bite that complements the fresh dill beautifully. Mix everything together until the celery seeds are evenly distributed throughout the sauce.
Finally, fold in the 1 cup chopped fresh dill weeds using your spatula. Be gentle to avoid crushing the dill further—you want to maintain that fresh, herby texture. The sauce should now have a vibrant green color and a bright, fresh aroma. Taste again and adjust the seasoning if needed. If it needs more acidity, add a splash more lemon juice or vinegar. If it needs more salt, add a pinch at a time until it's perfectly balanced.
Chill and Rest for Maximum Flavor
Cover the bowl with plastic wrap and refrigerate the sauce for at least 30 minutes—this allows all the flavors to meld together and the sauce to reach its ideal consistency. I like to give it up to 2 hours if I have the time, as this resting period really lets the flavors develop and the celery seeds soften slightly for that perfect crunch.
Before serving, give the sauce one final stir. It should be smooth, creamy, and have a beautiful green hue from the dill. The texture should be thick but still spreadable, with a subtle crunch from the celery seeds. This sauce pairs perfectly with fried chicken, seafood, or even as a dip for veggies. Enjoy it within 3-4 days for the best flavor—it keeps well in an airtight container in the refrigerator.
Pro Tips For Making Atlanta Bread Company Dill Sauce
- CHOP DILL LIKE A PRO: The Atlanta Bread Company sauce relies on bright, vibrant dill flavor—don’t just tear those weeds. Give them a clean, sharp chop (not too fine, not too coarse) and bruise the stems lightly with the flat of your knife. This releases more oils and aroma, making the sauce taste like it came from a restaurant kitchen.
- STIR IN THE SEEDS LAST: Celery seeds pack a punch, so add them after mixing everything else. Toast them in a dry skillet for 30 seconds first—just until fragrant, not browned—and let them cool before grinding. This deepens their flavor without overpowering the creamy base.
- LEMON JUICE NEEDS TIME: Don’t dump the lemon juice in and call it done. Let the sauce sit for 10 minutes before tasting—this gives the acidity time to mellow and balance with the mayo and sour cream. Rushing this step means your sauce might taste sharp or one-dimensional.
- USE COLD INGREDIENTS: Cold mayo and sour cream keep this sauce from breaking or turning grainy. Chill your bowl and utensils in the fridge for 5 minutes before mixing, then work quickly but deliberately. Warm ingredients = sad, lumpy sauce. (Yes, even if you’re impatient like me.)
Wine and beer pairings for these flavors
Crisp White Wine
For this bright, herby dill sauce, a crisp Sauvignon Blanc from New Zealand or Loire Valley is my top choice. The zesty citrus notes mirror the lemon and vinegar in the sauce, while its mineral finish cleanses your palate.
I love Kim Crawford Sauvignon Blanc—it’s affordable and always delivers that refreshing acidity that pairs perfectly. 🍷
Crisp Lager Beer
If you prefer beer, opt for a light, crisp lager like Peroni or Heineken. The subtle malt sweetness balances the tangy sauce without overpowering it.
For a local Southern twist, try Atlanta Brewing Company's Southern Belle Lager—its clean finish and light body make it a perfect match for the sauce’s herby brightness.
Sparkling Wine
A dry sparkling wine, like Moët & Chandon Brut or LaCroix Sparkling Wine (for a non-alcoholic option), adds a celebratory touch. The bubbles cut through the richness of the sauce, enhancing its freshness.
Serve it chilled to match the sauce’s crisp, cool profile—it’s ideal for summer gatherings or seafood feasts.
Craft Beer Options
For beer lovers, a wheat beer like Blue Moon or a Belgian Witbier such as Hoegaarden adds a floral, citrusy note that complements the dill sauce beautifully. The slight tartness in these beers echoes the lemon and vinegar in the sauce, creating a harmonious pairing.
Avoid heavy stouts or IPAs—they’ll clash with the delicate flavors. 🍺
Non-Alcoholic Pairings
Skip the alcohol? No problem! A sparkling water with lemon or a ginger beer like BrewDog Ginger Beer adds a refreshing fizz that mirrors the sauce’s brightness. For something more substantial, try a cucumber-mint infused water**—the cool, crisp flavors enhance the dill’s herbal notes without competition.
Nutrition facts
Frequently asked questions
Can I make this dill sauce without fresh dill?
You can substitute 1/3 teaspoon dried dill for every 1 tablespoon fresh dill, but the texture and flavor won't be identical. Fresh dill gives that signature herby brightness and delicate crunch that dried dill can't fully replicate. If you're in a pinch, try blending 1/4 cup fresh parsley with 1/2 teaspoon dried dill for a close approximation.
Why does my sauce taste too tangy or too mild?
Tangy? Add 1/2 teaspoon more sugar or 1/4 teaspoon onion powder to balance the acidity. Too mild? Boost the brightness with 1 extra tablespoon lemon juice or 1/2 teaspoon more white vinegar. Always taste as you go—adjust gradually to avoid overpowering the delicate dill flavor. The key is balance between the creamy base and the acidic elements.
Can I use this sauce as a dip for veggies or chips?
This dill sauce is perfect for dipping. For veggies, try pairing it with sliced cucumbers, bell peppers, or carrot sticks. For chips, serve it with thin potato chips or pita chips for a crispy contrast. The creamy texture and herby flavor make it ideal for dipping—just ensure the chips are completely cooled first to prevent sogginess.
How can I make this sauce vegan?
Swap the mayo and sour cream for vegan mayo (like Hellmann's Vegan) and unsweetened coconut yogurt or silken tofu blended with lemon juice. Use vegan butter in place of regular butter if needed. The texture will be slightly lighter, but the tangy dill flavor will still shine. Ensure all other ingredients (like capers and celery seeds) are vegan-friendly.
What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 1 week. For longer storage, freeze for up to 3 months—use a freezer-safe container or ice cube tray for single-serving portions. When ready to use, thaw in the fridge overnight. To preserve freshness, always press a thin layer of oil on top before sealing. The sauce may thicken slightly when chilled—stir before serving.