Easy Dill Dip Recipe (2024)

FAQs

What is dill dip made of? ›

What is in Dill Dip? Dill dip starts with a simple and classic combination of sour cream and mayonnaise. If you prefer, the sour cream can be swapped out for plain Greek yogurt. Next comes either fresh or dried dill, some dried or fresh parsley, dried minced onion, garlic powder, and just a pinch of salt.

Stir ½–1 cup roughly chopped dill pickles with 8 oz. sour cream (or Greek yogurt), ¼ cup mayonnaise, 1 finely grated garlic clove (or ¼ tsp. garlic powder), finely grated zest of 1 small lemon, and a pinch of kosher salt.

This almost-instant recipe includes just four ingredients: mayo, lemon juice, fresh dill, and sea salt. Because the mayonnaise is the base here, using your favorite type nearly guarantees you'll be pleased with the end result, regardless of whether you opt for a full-fat, reduced-fat, or a vegan version.

What should I serve with dill dip? Veggies: sliced cucumbers, baby carrots, grape tomatoes, sliced radishes, celery sticks, bell pepper, broccoli, or cauliflower. Snack foods: kettle chips, pita chips, sourdough crackers, tortilla chips, or pretzels.

Dill has a strong pronounced grassy flavour which hides it's anise flavour. To bring out this anise flavour pair it will orange juice and green apples.

The classic ratio is super easy to remember and is easily scale-able depending on how many pickles you're making. It's 100% vinegar, 50% water, 25% sugar and 12.5% kosher salt by weight.

Brats, hot dogs, burgers, and sliders (try our Simple Slider Skewers recipe) Use the brine in fresh baked bread for an extra special rye bread (try our Fresh Baked Caraway Garlic Dill Bread recipe) Cheese boards (learn how to build your own here) Cheddar cheese and herb cheese.

Ingredients: Milk ingredients, modified corn starch, gelatin, dill pickle seasoning, salt, monosodium glutamate, hydrolyzed corn protein, natural flavour, salad mustard solids (distilled vinegar, mustard seed, salt, turmeric), bacterial culture, microbial enzyme, potassium sorbate (to maintain freshness).

Dill is referred to in the Bible in Matthew by its original Greek name Anethum, and was used in the Middle Ages by magicians against witchcraft. The name is derived from the old Norse word dilla, meaning to lull or soothe, referring to the carminative properties.

Dill (Anethum graveolens) is an annual herb in the celery family Apiaceae. It is native to North Africa, Iran, and the Arabian Peninsula; it is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavouring food.

What cheese goes with dill? ›

Monterey Jack is paired nicely with dill or oregano, as the strong cheese tastes great with these distinctly flavored herbs. Mozzarella works nicely with both basil and rosemary, but basil and mozzarella are one of the most iconic cheese and herb pairings out there.

Dill plays well with many of the other herbs popular in Eastern European and Scandinavian food: Basil, chives, oregano, mint, parsley and tarragon.

How long is dill dip good for? Once prepared, dill dip can be stored in a sealed container in the refrigerator for up to three to four days.

Canola Oil, Water, Sour Cream (Milk Ingredients, Modified Corn Starch, Guar Gum, Carrageenan, Locust Bean Gum, Sodium Citrate, Bacterial Culture, Microbial Enzymes), Cultured Buttermilk (Skim Milk, Bacterial Culture), Frozen Yolk (Egg), Sugar, Vinegar, Salt, Modified Corn Starch, Dehydrated Garlic And Onion, Spices And ...

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Dill is a medicinal herb that has been used for more than 2000 years. The fruits (seeds) are carminative, stomachic, digestive, and tranquilizing, and have been traditionally used for treating stomach ailments, colic, hiccups, bad breath, flatulence, and hemorrhoids.