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.

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.

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.

Dill has a deliciously fresh, citrus-like taste, with a slightly grassy undertone. The trademark subtle sweetness means it works particularly well with garlic and mint, and it's sometimes used as a substitute for parsley.

Whether dried or fresh, it's bright and slightly sweet, with elements of parsley, celery, and anise. Dried dill loses some of its brightness, while its slightly astringent character becomes more pronounced. Its seeds, however, are pungent and strong, giving cucumbers their traditional flavor.

In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed to a boil. Add cucumber mixture, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes. After 9 minutes, mix the cornstarch with a bit of the simmering juice until no lumps remain.

For quick pickles, a basic brine is equal parts vinegar and water, but you can adjust the ratio to your preference. Any basic vinegar is game — white vinegar, apple cider, white wine, and rice vinegar all work well. You can use these vinegars alone or in combination.

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.

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.

I think dill goes remarkably well with summery recipes, like pasta salads, salad dressings and vinaigrettes, creamy dips and sauces, salmon, and dishes made with corn. But it can also brighten up cold-weather comfort food recipes, like turkey chili.

Seal the dill in a freezer bag or airtight container.

You can also freeze the dill in serving size portions (instead of all together) so you can conveniently just pull out what you need. If you're using a freezer bag, be sure to squeeze out any extra air before you seal it.

If dill is soft, discolored, or smells strange, discard it.

According to UC/Davis' Postharvest Technology Research and Information Center, fresh dill stored at 32ºF has an expected shelf life of 3 weeks; whereas at 41 ºF, the maximum shelf life of dill is 2 weeks. However, depending on water loss, the herb may have a shelf life as short as 1 week.

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 ...

What is tzatziki? This Tzatziki is just like traditional Greek yogurt containing ingredients; Greek yogurt, cucumber, lemon juice and mint.