Dill Recipes

We made this and had it with cut up carrots, hakurei salad turnips, and bok choy stems for dipping!  Delicious and easy.  Try switching up the herb combo, too, by using cilantro or parsley or even basil!

1 8oz package of cream cheese
2 TBLS to 1/2 cup milk (possibly more)
1-2+ garlic scapes, minced
 ½ bunch dill, minced
salt and pepper to taste

Soften cream cheese for a few hours at room temperature.  Mix in garlic scapes and dill.  Add to mixer and slowly add milk until desired “dip-able” consistency is reached.  Season to taste with salt and pepper.  Serve with cut up veggies!

Availability: August

Storage tips: Refrigerate in a plastic bag. Dill should store at least a week.

How to eat: Dill is most often eaten as a garnish or in small amounts in a salad, salad dressing, or sauce.  We enjoy dill especially with cucumbers in either a stir-fry or in a cold salad with sour cream or yogurt.  Of course dill is also an important flavor in pickles.  Check our 'Cucumber' recipes section for details on some of these options.

1/4 cup fresh dill, finely minced
2 cloves garlic, minced (or 1 garlic scape)
3 tablespoons red wine vinegar (or other vinegar)
1/3 cup olive oil
salt and pepper to taste

Wisk together all ingredients and serve over a lettuce salad, or cold beets, or cold green beans, or anything else!

This dressing is all purpose!  You can use it on salads, fish, with cold beets or potatoes. 

1 bunch dill, minced
1/2 cup yogurt
2 tablespoons sour cream
2 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon salt

Whisk together all above ingredients and pour over desired food. 

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