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.

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.

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.

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.

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.

If dill is soft, discolored, or smells strange, discard it. These are all signs it's starting to go bad. Additionally, if you notice any mold growing, it's a sign the herb is no good.

Shelf life depends on the type of spice. Ground spices (like chili powder and paprika) typically last anywhere from six months to two years, while whole herb leaves (like parsley, oregano, and dill) will last you one to three years.

For long-term storage that maintains a fresh flavor, freezing dill is the best option. To freeze dill sprigs, start by thoroughly rinsing the fronds and flower heads. Use a salad spinner or kitchen towel to remove excess moisture. Place the dill springs upright in a glass jar or laid flat in a freezer bag.

The only difference is that a Tzatziki Sauce has a tablespoon of lemon juice and a couple of cloves of minced garlic added to these same ingredients I used below. The ingredients need for this Cucumber Dill Sauce for so simple. It's just cucumber, Greek yogurt, milk and chopped fresh dill.

If your recipe calls for dill seeds, the best alternatives are fennel, caraway or anise seeds. On the other hand, if dill isn't your favorite flavor, try another herb that's common in Mediterranean cooking such as thyme or oregano – that doesn't taste of licorice!

How to thicken dill sauce? ›

Make a Slurry: Mix equal parts flour and water or other liquid together. Stir a good amount of the mixture into simmering sauce; cook for a few minutes, then add more until you have your desired consistency. Simmer long enough to cook out any raw flour taste.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.

Made with quality ingredients

Our original recipe for almost 60 years. A boneless breast of chicken seasoned to perfection, freshly breaded, pressure cooked in 100% refined peanut oil and served on a toasted, buttery bun with dill pickle chips.

Inspired by America's latest sports phenomenon, the Pickleball Club puts Andy's signature topspin on the traditional club sandwich by showcasing Subway's two newest ingredients: new, more flavorful Honey Mustard and thicker, crunchier dill pickles.

Anethum graveolens contains anethine, phellandrene, and d-limonene, and its leaves are rich in tannins, steroids, terpenoids, and flavonoids (Jana and Shekhawat, 2010). Dill seeds (fruits) contain up to 5% volatile oil, flavonoids, coumarins, xanthones, and triterpenes.

Dipping tobacco is a type of finely ground or shredded, moistened smokeless tobacco product. It is commonly and idiomatically known as dip. Dipping tobacco is used by placing a pinch, or "dip", of tobacco between the lip and the gum (sublabial administration).

Dill has a warm, slightly sharp flavour somewhat reminiscent of caraway. The entire plant is aromatic, and the leaves, small stems, and immature flower umbels are used fresh or dried for flavouring soups, salads, sauces, fish, sandwich fillings, and particularly pickles.