Recipes With Dill

As the seasons change, I find myself reaching for dill more often, craving its fresh, feathery touch in my dishes. This versatile herb isn’t just for pickles; it has a way of elevating the simplest of meals with its unique tangy and slightly sweet flavor. In my kitchen, dill is a staple, and I’ve been eager to share some recipes where this aromatic herb is the star.

Lemon-Dill Salmon

One of my go-to weeknight dinners is a lemon-dill salmon that comes together in no time but tastes like a gourmet feast.

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• 1 lemon, zest and juice
• 2 tablespoons fresh dill, chopped
• 1 garlic clove, minced
• Salt and pepper to taste

Directions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine olive oil, lemon zest and juice, chopped dill, and minced garlic. Season with salt and pepper.
3. Place the salmon fillets on a baking sheet lined with parchment paper. Spoon the dill mixture over the salmon, ensuring each piece is well-coated.
4. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.
5. Serve immediately, garnished with extra dill and lemon slices for a touch of freshness and zing.

Creamy Dill Potato Salad

Nothing says comfort like a creamy potato salad, and dill makes it all the more special.

Ingredients:

• 2 pounds potatoes, cubed and boiled
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon Dijon mustard
• 1/4 cup fresh dill, chopped
• 1/2 red onion, finely chopped
• Salt and pepper to taste

Directions:

1. In a large bowl, mix together mayonnaise, sour cream, Dijon mustard, chopped dill, and red onion. Season with salt and pepper.
2. Add the boiled potatoes to the bowl while they’re still warm (they’ll absorb the flavors better).
3. Gently mix everything together until the potatoes are well-coated with the creamy dill dressing.
4. Refrigerate for at least an hour before serving to allow the flavors to meld.
5. Serve chilled, garnished with additional dill sprigs.

Dill-Infused Chicken Soup

For those days when I need a bowl of comfort, this dill-infused chicken soup is my remedy.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 garlic cloves, minced
• 6 cups chicken broth
• 1 pound cooked chicken, shredded
• 1/2 cup orzo or rice
• Juice of 1/2 lemon
• 1/4 cup fresh dill, chopped
• Salt and pepper to taste

Directions:

1. In a large pot, heat the olive oil over medium heat. Add onion, carrots, and celery, and cook until they start to soften.
2. Stir in the garlic and cook for another minute until fragrant.
3. Pour in the chicken broth and bring to a simmer.
4. Add the orzo or rice and cooked chicken. Let simmer until the orzo is tender, about 10 minutes.
5. Remove from heat, and stir in the lemon juice and fresh dill. Season with salt and pepper to your taste.
6. Ladle into bowls and serve hot with a sprinkle of dill on top for a fresh burst of flavor.

Cucumber-Dill Yogurt Dip

A refreshing dip that’s perfect for snacking or as an accompaniment to spicy dishes.

Ingredients:

• 1 cup Greek yogurt
• 1 cucumber, grated and squeezed to remove moisture
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste

Directions:

1. In a bowl, combine Greek yogurt, grated cucumber, chopped dill, lemon juice, and minced garlic.
2. Season with salt and pepper, and mix until everything is well combined.
3. Chill in the refrigerator for at least 30 minutes to let the flavors develop.
4. Serve with crunchy vegetables, pita chips, or as a cooling sauce for spicy dishes.

Dill is not just a summer fling for me; it’s a year-round love affair. Its bright, grassy notes bring out the best in so many components, from the fatty richness of salmon to the earthy comfort of potatoes. Whether you’re using it as a primary ingredient or a final flourish, dill has a way of making the ordinary taste extraordinary. I hope these recipes inspire you to weave a little more dill into your culinary tapestry.

Homemade Dill Sauces to Elevate Your Meals

There’s something incredibly satisfying about whipping up a homemade sauce — it’s like the final brushstroke on a culinary masterpiece. Lately, I’ve been enamored with the fresh and aromatic qualities of dill, and it’s been a game-changer in my sauce repertoire. Dill, with its feathery fronds and sweet, grassy flavor, has the power to transform a simple sauce into something truly memorable. Allow me to share a few homemade dill sauce recipes that have become staples in my kitchen.

Creamy Dill Mustard Sauce

This sauce is my secret weapon for transforming grilled fish or drizzling over roasted vegetables.

Ingredients:

• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1/4 cup fresh dill, finely chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste

Directions:

1. In a small bowl, whisk together the mayonnaise, Dijon mustard, and honey until well combined.
2. Stir in the fresh dill and lemon juice, and season with salt and pepper to your liking.
3. Let the sauce sit in the refrigerator for at least 30 minutes before serving, which allows the flavors to meld beautifully.
4. Serve chilled alongside your favorite dishes. It’s particularly divine with salmon or as a zesty dip for sweet potato fries.

Lemon-Dill Yogurt Sauce

For a lighter, tangy twist, this yogurt-based sauce is perfect for drizzling over grilled chicken or spicing up a wrap.

Ingredients:

• 1 cup Greek yogurt
• 2 tablespoons fresh dill, chopped
• 2 teaspoons lemon zest
• 1 tablespoon lemon juice
• 1 garlic clove, grated
• Salt and pepper to taste

Directions:

1. Combine the Greek yogurt, chopped dill, lemon zest, lemon juice, and grated garlic in a mixing bowl.
2. Season with a pinch of salt and a crack of black pepper, adjusting to your palate.
3. Refrigerate the sauce for at least an hour, which lets the dill infuse the yogurt with its herbaceous character.
4. Serve it cold; it’s particularly refreshing with grilled meats or as a creamy dressing for a crisp summer salad.

Dill and Caper Sauce

For something that packs a punch, this sauce with capers and dill is my go-to, especially for fish dishes or as an addition to a charcuterie board.

Ingredients:

• 1/4 cup olive oil
• 2 tablespoons capers, chopped
• 1/4 cup fresh dill, finely chopped
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Directions:

1. In a bowl, combine the olive oil, chopped capers, and fresh dill.
2. Whisk in the white wine vinegar and Dijon mustard until the sauce emulsifies.
3. Season with salt and pepper to your preference.
4. Let it stand for a few minutes before serving to allow the capers and dill to impart their flavors into the oil.
5. Drizzle over seared fish, or use it as a tangy dip for crusty bread.

Creating these sauces has been a culinary delight, teaching me the value of simplicity and quality ingredients. Dill’s distinctive flavor pairs well with so many profiles, from creamy to tangy, and elevates a dish with just a sprinkle. These sauces have not only been a hit at my dinner table, but they’ve also brought an added layer of joy to my cooking process. So, go ahead and dabble in dill — your taste buds will thank you!

The Best Pickling Recipes with Dill

Pickling is one of those culinary practices that seem to transcend time, bringing a touch of nostalgia to our modern kitchens. There’s a certain magic in the transformation that occurs when fresh produce meets brine, especially when dill is invited to the party. Dill’s feathery leaves and seeds add a layer of complexity and a burst of flavor that can turn simple pickled vegetables into a gourmet experience. Here are some of my all-time favorite pickling recipes where dill is the star, delivering that classic, tangy kick with every crunchy bite.

Classic Dill Pickles

You can’t talk about pickling with dill without paying homage to the classic dill pickle.

Ingredients:

• 4 cups water
• 2 cups white vinegar
• 2 tablespoons kosher salt
• 1 tablespoon sugar (optional)
• 1 pound cucumbers, sliced or whole
• 4 dill sprigs
• 4 garlic cloves, peeled
• 2 teaspoons mustard seeds
• 1 teaspoon black peppercorns
• 1/2 teaspoon red pepper flakes (optional)

Directions:

1. In a large pot, combine water, vinegar, salt, and sugar (if using). Bring to a boil, stirring until the salt and sugar are dissolved.
2. Pack the cucumbers into jars, leaving about a half-inch of space at the top.
3. To each jar, add a sprig of dill, a garlic clove, mustard seeds, peppercorns, and red pepper flakes if you like a bit of heat.
4. Pour the hot brine over the cucumbers, ensuring they are completely submerged.
5. Seal the jars and let them cool to room temperature before refrigerating.
6. For the best flavor, let them pickle for at least one week before cracking them open.

Sweet Dill Pickled Carrots

I adore the way dill complements the natural sweetness of carrots in this recipe.

Ingredients:

• 1 cup water
• 1 cup cider vinegar
• 1/4 cup sugar
• 1 tablespoon kosher salt
• 1 pound baby carrots
• 2 dill sprigs
• 2 garlic cloves, peeled
• 1 teaspoon whole coriander seeds
• 1/2 teaspoon black peppercorns

Directions:

1. Bring the water, cider vinegar, sugar, and salt to a boil in a pot, stirring until dissolved.
2. Place the carrots in jars, along with the dill, garlic, coriander seeds, and peppercorns.
3. Pour the hot brine over the carrots, ensuring they are covered.
4. Let the jars cool, then seal and refrigerate.
5. The carrots reach their best flavor after about five days.

Dilly Beans

Green beans and dill are a match made in heaven in this snappy, snacking sensation.

Ingredients:

• 2 cups water
• 2 cups white vinegar
• 2 tablespoons kosher salt
• 1 pound fresh green beans, trimmed
• 4 dill sprigs
• 4 garlic cloves, peeled
• 1 teaspoon cayenne pepper (divided among jars)
• 1 teaspoon mustard seeds (divided among jars)

Directions:

1. In a pot, bring the water, vinegar, and salt to a boil.
2. Place the green beans vertically in jars, tucking in dill sprigs and garlic cloves amongst them.
3. Sprinkle the cayenne pepper and mustard seeds into each jar.
4. Pour the boiling brine over the beans, ensuring they are submerged.
5. Seal the jars after they’ve cooled and refrigerate.
6. Give them at least two weeks for the full dill and spice flavors to infuse.

Pickling with dill isn’t just about creating delicious condiments; it’s about creating memories and flavors that last. Every time I twist open a jar of my homemade dill pickles, I’m reminded of the power of simple ingredients to create something truly special. So go ahead, give these recipes a try, and let the humble herb of dill work its old-world charm in your modern-day kitchen.

Dill and Potato: A Perfect Combination

There’s something wonderfully comforting about the combination of potatoes and dill. Whether it’s in a creamy salad or a hearty stew, these two ingredients come together like long-lost friends, creating a dish that’s both heartwarming and flavorful. As a food enthusiast, I’ve explored many ways to unite these humble ingredients, but a few recipes stand out, begging to be shared and savored time and again.

Creamy Dilled Potato Salad

My go-to recipe for picnics and potlucks is my creamy dilled potato salad. It’s simple, yet its flavors are anything but basic.

Ingredients:

• 3 pounds small red potatoes, quartered
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup fresh dill, chopped
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1/2 cup red onion, finely chopped
• Salt and freshly ground black pepper to taste

Directions:

1. Boil the potatoes in salted water until just tender, then drain and let cool slightly.
2. In a large bowl, whisk together the sour cream, mayonnaise, chopped dill, vinegar, and mustard until smooth.
3. Add the warm potatoes and red onion to the bowl, gently tossing to ensure every piece is coated with the creamy dressing.
4. Season with salt and pepper, then refrigerate for at least an hour before serving. The flavors meld beautifully as it chills.

Dill-Infused Potato Soup

On those chilly evenings when comfort food is not just wanted but needed, I turn to my dill-infused potato soup.

Ingredients:

• 2 tablespoons butter
• 1 large onion, diced
• 2 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 2 pounds potatoes, peeled and cubed
• 1 cup heavy cream
• 1/4 cup fresh dill, chopped
• Salt and freshly ground black pepper to taste

Directions:

1. Melt butter in a large pot over medium heat. Add the onion and garlic, cooking until translucent.
2. Pour in the broth and bring to a simmer before adding the potatoes.
3. Cook until the potatoes are tender, then use an immersion blender to puree the soup until smooth (or leave it chunky if you prefer).
4. Stir in the heavy cream and dill, and continue to heat for a few more minutes.
5. Adjust the seasoning with salt and pepper, and serve hot with a garnish of dill.

Roasted Potatoes with Garlic and Dill

A side dish that often steals the show is my roasted potatoes with garlic and dill.

Ingredients:

• 2 pounds baby potatoes, halved
• 1/4 cup olive oil
• 5 garlic cloves, minced
• 1/3 cup fresh dill, chopped
• Salt and freshly ground black pepper to taste

Directions:

1. Preheat your oven to 425°F (220°C).
2. Toss the potatoes with olive oil, garlic, and generous pinches of salt and pepper.
3. Spread the potatoes on a baking sheet and roast for 25-30 minutes, or until golden and crispy.
4. Once out of the oven, sprinkle the fresh dill over the hot potatoes and toss to coat.

Every time I prepare a dish with potatoes and dill, I’m reminded of the beauty of simple cooking. These recipes showcase the versatility of dill and its ability to transform the familiar potato into something extraordinary. Whether it’s the aromatic allure of dill in a salad, the comforting warmth of a soup, or the crisp, herby bite of roasted potatoes, this combination will never disappoint. So next time you find yourself with these ingredients at hand, I encourage you to explore their delightful synergy.

Creating the Perfect Dill Dip for Vegetables and Chips

I have always been a firm believer that the best gatherings are marked not just by good company, but by great dips. And in my culinary adventures, I’ve found few things as universally pleasing as a perfectly crafted dill dip. It’s the kind of recipe that can make a plate of raw veggies feel like a treat, or turn a simple bag of chips into a gourmet experience. Today, I want to share with you my personal recipe for the perfect dill dip—a blend that’s creamy, herby, and just tangy enough to keep you coming back for more.

Ingredients:

• 1 cup sour cream
• 1 cup mayonnaise
• 1 tablespoon fresh dill, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 1 clove garlic, minced
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon Worcestershire sauce
• Salt and freshly ground black pepper to taste

Directions:

1. Start by choosing the freshest herbs you can find. The dill, especially, should be vibrant and fragrant, as it’s the star of the show. I like to pick mine from my herb garden, ensuring that ‘farm to table’ is just a few steps away.
2. In a mixing bowl, combine the sour cream and mayonnaise. These two ingredients form the creamy base of our dip and their smoothness is crucial. I opt for full-fat versions to maximize the richness and flavor.
3. Finely chop the dill, parsley, and chives. Taking the time to mince these herbs finely pays off, as it allows their oils and flavors to meld seamlessly into the dip. The dill is unmistakable, but the parsley brings a fresh, slightly bitter counterpoint, while the chives offer a mild onion-like zing.
4. Add the minced garlic to the mixture. Just one clove does the trick—enough to whisper its presence without overpowering the dill.
5. Squeeze in the fresh lemon juice. This brightens up the dip and balances the creamy base. It’s like a splash of sunshine, invigorating the dip with a bit of acidity.
6. A dash of Worcestershire sauce deepens the flavor profile, bringing a complex mixture of umami and subtle intensity that makes the dip not just a condiment, but a conversation starter.
7. Season with salt and freshly ground black pepper. I use a light hand with the salt, as the herbs should be the primary source of flavor. The pepper can be more generous, adding a gentle heat that plays off the cool creaminess.
8. Once all the ingredients are combined, I cover the bowl with plastic wrap and let it chill in the fridge for at least an hour. This patience is rewarded as the flavors marry and intensify.

The final product is a dill dip that stands out in its simplicity and flavor harmony. It’s as suited to a casual movie night as it is to an elegant cocktail party. Serve it with an array of raw vegetables—bell peppers, carrot sticks, cucumber rounds, or with a bowl of kettle-cooked chips. Watch as guests gather around, dipping and crunching, and know that you’ve created more than just a snack—you’ve made a little bowl of communal joy.