Dill dip, vinegar, and other dill recipes.

Date: Fri, 3 May 1996 09:54:53 -0700
To: The Culinary Herbs & Spices List <HERBS.HOME.EASE.LSOFT.COM>
From: Cathy Mackin <CMACKIN.GALAXY.GOV.BC.CA>
Subject: Re: Dill Dip

> My family loves vegetable in Dill dip and since I've started growing a variety of herbs I'm lookig for a recipe to make my own. Any input would be appreciated.

Here's a couple you may find interesting:

Dill Dip
¾ c coarsely chopped fresh parsley
⅓ c chopped fresh dillweed (or 1tbsp dried)
1 c low-fat cottage cheese
1 tbsp lemon juice
½ c light sour cream or low-fat plain yogurt
¼ c chopped green onion
1 tsp salt
freshly ground pepper

Process cottage cheese with lemon juice in food processor or blender. Add everything else, and process until just mixed. Cover and refrigerate at least 4 hours or overnight to blend flavors. Makes 2 ¼ c.

Cold Dill Sauce
1 tbsp. tofu
2 tbsp. french mustard
1 tbsp. sugar
⅔ cup sunflower oil
2 tbsp. of white wine vinegar
bunch of fresh dill
Salt and pepper
This is best made in a small container using a mayonaise method - that is to combine all ingredients except dill and oil - stir, and then add oil drop by drop until assimilated into the other ingredients. Then add chopped dill. The tofu is a great substitute for the raw egg yolk often used in mayonaise.

From: Cande Filip <skywalkr.NRV.NET>

My dill dip recipe is very simple.

1 pt. sour cream
2-4 tbs. chopped onion (very fine)
garlic salt
dried dill

Mix to taste. The garlic salt and dill are to your own taste.

Let stand in fridge for at least 1 hr.

From: Jan Gordon <jrg14.CORNELL.EDU>

> All the dill dip recipes have been wonderful. Any suggestions for dips using other herbs?

For something different, how about a middle eastern eggplant dip?

Roast a whole, unpeeled eggplant in a 375 degree oven until the skin is black and the flesh soft. About 45 minutes. (use a foil-lined baking pan for easy cleanup) Along with the eggplant, roast a whole head of garlic, nothing fancy, just put the thing in the oven on some foil.

Let the vegetables cool, peel and coarsely chop the eggplant, cut the garlic in half and squeeze out the softened stuff.

In a heavy saucepan put a tablespoon or 2 of olive oil and a chopped onion and a chopped bell pepper. Sautee until soft. Add the eggplant and garlic, and a couple peeled, chopped tomatoes, (canned or fresh) cook and stir to mix flavors and reduce the liquid in the vegetables. Add a generous amount of fresh oregano or marjoram leaves. Toss in some thyme if you want. Add a half cup or so of sliced or chopped black olives. Season with salt and black pepper to taste. Remove from heat, stir in a tablespoon or so of balsamic vinegar and chill. Serve with a veggie tray and a sliced baguette. Garnish with sprigs of oregano.

Double the recipe for a crowd.

(For us fatfree'ers, substitute balsamic vinegar for the olive oil in the sautee step and leave out or reduce the amount of olives.)

From: Jaime/WildFire Farm <jknoble.INTERSERV.COM>

Here are 2 recipes for veggie dips, one will mainly dill the other with basil & parsley.

Fresh Dill Dip

1 ½ cups sour cream (you can substitute fat free or yogurt)
½ cup mayonnaise (you can increase the amt above by ½ cup if you don't want to use the mayo)
2 tblsp. dijon mustard
½ cup chopped fresh dill
¼ cup thinly sliced green onions
2 tsp. lemon juice
½ tsp. salt
¼ tsp. freshly ground black pepper

Combine all ingredients in a medium size bowl & blend thoroughly. Spoon into a serving bowl, cover & refridgerage 1 hour or longer.

Makes about 2 cups

Dip Tip: good with raw green beans, carrot sticks, red pepper strips, chips or cold cooked fish.

Creamy Parmesan Herb Dip

Note: this is actually an herb mayonnaise with parmesan cheese. If you keep the ingredient proportions as they are, it is extremely garlicy & sharp. You can reduce the amount of garlic if this does not appeal.

2 very large cloves garlic
3 tblsp lemon juice
2 very fresh eggs
½ cup freshly grated Parmesan cheese
½ cup fresh parsley
1 tblsp fresh basil leaves
1 tsp salt
½ tsp freshly ground black pepper
½ cup olive oil
½ cup light vegetable oil

Whirl garlic, lemon juice, eggs, Parmesan cheese, parsley, basil, salt & pepper in container of electric blender until smooth.

Remove the center of the blender cover (or the whole cover if there is no center to remove). With the blender running, pour the oil in a thin, steady stream very slowly into the mixture, stopping a couple of times to scrape down the thickening mixture from the sides of the blender. Cover; refridgerate.

Makes about 2 cups.

Dip Tip: good with cherry tomatoes, zucchini sticks, cauliflowerets, green pepper strips, radishes.

Date: Thu, 16 May 1996 20:34:24 -0500
To: The Culinary Herbs & Spices List <HERBS.HOME.EASE.LSOFT.COM>
From: Wanda Robertson <wanrob.HIWAAY.NET>
Subject: dill recipes

Maria and Everybody, here's some recipes using dill that is just quite wonderful!

Dill and Sour Cream Potato Salad
3 pounds unpeeled new potatoes
⅔ cups mayonnaise
8 ounces sour cream
1 tablespoon chopped fresh dill
2 teaspoons chopped fresh parsley
½ teaspoon salt
½ teaspoon pepper

Cook potatoes; cut each into eight parts. Combine mayonnaise, sour cream, and the next four ingredients; add to potatoes. Chill, covered, for 8 hours if you can wait that long.

Easy Dill Salad Dressing
1 cup mayonnaise
1 cup buttermilk
1 teaspoon garlic powder
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives

Mix all together well; chilling before serving allows the flavors to blend. The amounts above are what I use; for a milder taste, reduce the fresh herbs to taste.

Enjoy! Wanda

From: "Janice D. Seals" <DianeTN5.AOL.COM>

Here's a few more dill recipes. The potato salad sounds soooo good. We've got two rows of new potatoes out. Can't wait to try it.

Creamy Cucumber-Dill Dressing
1 cup dairy sour cream
½ cup cucumber, chopped and seeded
2 tablespoons chopped fresh dill weed or 2 teaspoons dried dill weed
1 tablespoon onion, minced
1 tablespoon lemon juice
2 teaspoons sugar
⅛ teaspoon garlic salt

Stir all ingredients together in small bowl until well blended. Cover and refrigerate a least 12 hours to blend flavors. Keeps up to 2 weeks in refrigerator. Makes 1 ⅓ cups.

Dill Dressing
Makes about 1 cup

1 ½ tablespoon dijon-style mustard
3 tablespoons white wine or herb vinegar
⅓ cup olive oil
⅓ cup chopped dill
¼ cup chopped chives
Chopped leaves from 3 or 4 tarragon sprigs
Salt and Freshly ground pepper.

Mix mustard with the vinegar in a bowl whisk in the olive oil, then stir in the dill chives, and tarragon. Season with salt and pepper to taste. Add a little more vinegar or oil if you like.

From: Karen Raley <KRaley.GNN.COM>

For those who have not already tried it, dill in apple cider vinegar is delicious. I put it in veg and potato salads, egg salad, as well as garden salad. It is great with cukes. This is one of the handiest of the herb vinegars one can make. A great way to preserve all that dill crop for future use. Use in black beans, spinach, other things cooked on top of stove. Good on fish too.

From: Michael Besenski <michaelb.sa-cgy.valmet.com>

Another great way to preserve dill for winter use is to roll up fresh dill leaves tightly and wrap in plastic. Put it in your freezer. Whenever you need some dill, simply unwrap one end and grate or slice some off the end. You can then rewrap the frozen dill and put it back in your freezer. This works well because the dill cuts well when frozen.

From: "Chris McElrath" <chrism.SMHSI-GW.SMHSI.COM>

For all of you with dill and prolific cucumbers, here is a wonderful recipe! I found it in a book called Cooking with Herbs by Emelie Tolley and Chris Mead.

Dilly cucumber soup
2 Tbsp oil
10 cucumbers, peeled, seeded and coarsley chopped
4 sweet onions, coarsely chopped
5 garlic cloves
5 cups chicken stock
½ cup chopped fresh dill
freshly ground white pepper to taste
2 cups heavy cream ( I used Half & Half )
** I added a little salt to taste, though the recipe doesn't call for it. I added it at the end along with the cream.

In a saucepan, heat the oil over medium heat and saute the cucumbers, onions, and garlic until the onions are transparent, about 5 minutes. Add the chicken stock and simmer until the cucumber is soft, about 15 to 20 minutes. Remove from heat and transfer the soup to a food processor (or blender) in batches if necessary. Blend until smooth. Strain the mixture through a fine sieve. While the mixture is still warm, stir in the chopped dill and season with pepper, then chill. Stir in the cream just before serving. Garnish with dill sprigs.

Enjoy!