Skip to content

Type what you have

Cook with

dill ×
Cucumber Bites with Dill Cream and Smoked Salmon
Appetizer American

Cucumber Bites with Dill Cream and Smoked Salmon

4.6

Prep
30 min
Cook
Total
45 min

Instructions

  1. 1 Form a cup in each cucumber slice by using a melon baller to scoop a 1/2-inch-deep depression from one side. Place cucumbers, scooped-sides down, onto paper towels to drain for 15 minutes.
  2. 2 Mix cream cheese, chopped dill, lemon zest, lemon juice, and pepper in a bowl until well combined.
  3. 3 Spoon about 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with a salmon strip and a dill sprig.

By RuthE

Ranch Zucchini Chips
Appetizer American

Ranch Zucchini Chips

3.1

Prep
10 min
Cook
70 min
Total
90 min

Instructions

  1. 1 Slice zucchini into 1/16-inch-thick rounds using a mandoline. Spread onto a clean work surface; season with salt and set aside for 10 minutes. Remove moisture from zucchini slices with a paper towel.
  2. 2 Preheat the oven to 220 degrees F (105 degrees C).
  3. 3 Toss zucchini slices and olive oil together in a large bowl to coat. Add ranch powder and dill; gently toss to coat.
  4. 4 Coat 2 large baking sheets with cooking spray; arrange zucchini slices on the prepared baking sheets in a single layer, making sure none overlap.
  5. 5 Bake in the preheated oven for 40 minutes; flip slices. Continue baking until reaches desired crispiness, 30 minutes. Transfer to a paper towel-lined plate.

By Soup Loving Nicole

Classic Savory Deviled Eggs
Appetizer American

Classic Savory Deviled Eggs

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Scoop egg yolks into a bowl and set egg whites aside.
  3. 3 Add mayonnaise, vinegar, mustard, 1/2 teaspoon chopped dill, garlic powder, and salt to the egg yolks; mash well until smooth.
  4. 4 Spoon or pipe yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.

By Jeff Sikes

Easy Beet Chips
Appetizer American

Easy Beet Chips

Prep
15 min
Cook
40 min
Total
85 min

Instructions

  1. 1 Thinly slice beets to about 1/16-inch thickness using a mandoline. Place beet slices in a bowl and add salt; toss to combine. Allow beets to sit about 30 minutes. Drain excess liquid.
  2. 2 Preheat the oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
  3. 3 Pour olive oil over beets and toss to combine. Mix together garlic powder, black pepper, and dill in a small bowl; sprinkle over beets and toss to coat. Place beet slices on baking sheets in a single layer.
  4. 4 Bake in the preheated oven until crispy, 40 to 50 minutes. Sprinkle with additional salt, if desired.

By Kim

Tzatziki Sauce — Yogurt and Cucumber Dip
Appetizer American

Tzatziki Sauce — Yogurt and Cucumber Dip

4.8

Prep
15 min
Cook
Total
615 min

Instructions

  1. 1 Line a colander with two layers of cheesecloth; place over a bowl. Place yogurt in cheesecloth-lined colander; cover with plastic wrap. Drain yogurt 8 hours to overnight.
  2. 2 Place grated cucumber in a fine-mesh strainer; drain 1 to 2 hours.
  3. 3 Combine yogurt, cucumber, dill, lemon juice, garlic, salt, and black pepper in a bowl; refrigerate for flavors to meld, at least 2 hours.

By jslingo

Best Benedictine Spread
Appetizer American

Best Benedictine Spread

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Process cucumber chunks in a food processor until finely chopped. Put chopped cucumber and white onion in a piece of cheesecloth and twist to squeeze into a bowl as much liquid as possible from the vegetables, reserving the liquid.
  2. 2 Assure the food processor bowl is dry before returning cucumber and onion mixture to the food processor. Add cream cheese, dill, hot pepper sauce, green food coloring, and cayenne pepper. Process the mixture until smooth, scraping down the sides of the food processor bowl a few times to make sure everything is integrated. If too thick, add reserved liquid a teaspoon at a time.
  3. 3 Serve immediately or refrigerate to let the flavors meld.

By Heather

Deviled Eggs with Horseradish
Appetizer American

Deviled Eggs with Horseradish

4.5

Prep
10 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Place eggs in a saucepan and cover with water. Bring to a boil; remove from heat and let eggs stand in hot water for 15 minutes. Remove eggs and cool under cold running water; peel eggs. Slice each egg in half lengthwise. Remove yolks and transfer to a medium bowl. Place egg whites on a serving platter.
  2. 2 Mash yolks with a fork. Stir in mayonnaise, horseradish, dill, dry mustard, salt, pepper, and paprika. Spoon equal amounts into egg whites.

By enovovesky

The Best Smoked Salmon Dip
Appetizer American

The Best Smoked Salmon Dip

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Process cream cheese in a food processor to soften completely.
  3. 3 Add smoked salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.
  4. 4 Process the mixture again until creamy and smooth.
  5. 5 Transfer dip into a bowl; garnish with additional dill and serve with your favorite crackers.

By Jay

Easy Cucumber Party Sandwiches
Appetizer American

Easy Cucumber Party Sandwiches

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix cream cheese, sour cream, mayonnaise, ranch dressing mix, and dried dill in a bowl until creamy and smooth.
  2. 2 Cut crusts from bread slices; cut sliced bread into decorative shapes (such as rounds or flowers) with cookie cutters.
  3. 3 Spread each bread with cream cheese mixture and top with a cucumber slice. Top each canapé with a few fresh dill leaves.

By Linnea Wittenburg Bennett

Shrimp and Dill Deviled Eggs
Appetizer American

Shrimp and Dill Deviled Eggs

4.2

Prep
40 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  2. 2 Slice eggs in half lengthwise. Remove yolks. Set aside whites.
  3. 3 In a medium bowl, mash egg yolks with a fork. Mix together with mayonnaise, shrimp, green onions, fresh dill weed, lime juice, prepared Dijon-style mustard, hot pepper sauce and ground black pepper.
  4. 4 Spoon approximately 1 tablespoon egg yolk mixture into each egg white. Garnish with fresh dill weed. Chill in the refrigerator until serving.

By Michele O'Sullivan

Tzatziki Guacamole
Appetizer American

Tzatziki Guacamole

4.5

Prep
40 min
Cook
Total
100 min

Instructions

  1. 1 Combine avocados, garlic, and lemon juice in a bowl; mash into a paste using a fork or spoon. Mix in yogurt and sour cream. Stir in cucumber, mint, dill, cilantro, red pepper flakes. Season with salt and pepper. Cover and refrigerate for at least 1 hour before serving.

By MandaSquared

Best Hot Crab Dip
Appetizer American

Best Hot Crab Dip

4.4

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease an 8x8-inch square baking pan.
  2. 2 In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper, and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning.
  3. 3 Bake in preheated oven until top is crusty, about 15 to 20 minutes.
  4. 4 Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.

By JOELLEFLYNN

Potato Salad Bites
Appetizer American

Potato Salad Bites

3.0

Prep
35 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with silicone baking mats.
  2. 2 Divide potato slices between the baking sheets. Drizzle olive oil over slices and season with salt and pepper.
  3. 3 Roast in the preheated oven until slightly softened, about 10 minutes. Rotate and switch baking sheets on the oven racks. Continue roasting until tender, about 10 minutes more. Let cool completely.
  4. 4 Whisk mayonnaise, sour cream, Dijon mustard, apple cider vinegar, balsamic vinegar, paprika, salt, and pepper together in a bowl to make dressing.
  5. 5 Mix celery, radishes, and cornichons together in a bowl. Chop leaves from 1 sprig of dill and mix into the bowl.
  6. 6 Spoon 1/2 teaspoon of the dressing over cooled potato slices. Top with 1 teaspoon of the celery mixture. Sprinkle green onions on top. Garnish each slice with a small frond of dill from the remaining 2 sprigs.

By LauraF

Dill, Feta and Garlic Cream Cheese Spread
Appetizer

Dill, Feta and Garlic Cream Cheese Spread

4.6

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 In a medium bowl, thoroughly blend cream cheese, feta cheese, garlic, and dill with an electric mixer. Cover, and refrigerate at least 4 hours.

By Bronte Getter

Sour Cream, Cucumber and Dill Dip
Appetizer

Sour Cream, Cucumber and Dill Dip

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix the sour cream, cucumber, and dill together in a bowl until thoroughly blended. Stir in the lemon juice and salt. Adjust seasonings to taste. Cover and refrigerate 1 to 2 hours.

By sylvaere

Salmon 'Tartare' Spread
Appetizer

Salmon 'Tartare' Spread

4.4

Prep
Cook
Total

Instructions

  1. 1 Pulse capers, until coarsely chopped, in a food processor fitted with a steel blade. Add salmon, dill, oil and lemon zest; pulse until salmon is finely chopped and well-mixed. Stir in red onion. Serve with kettle-style potato chips, sesame crackers or toasts. If you assemble the hors d'oeuvres (rather than letting guests make their own), top each tartare-covered toast or chip with a thin slice of lemon, rind and all.

By USA WEEKEND columnist Pam Anderson

Deviled Eggs with a Dill Twist
Appetizer

Deviled Eggs with a Dill Twist

Prep
10 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Place eggs in a saucepan and cover with water. Bring to a boil; cook for 8 minutes. Remove from heat and let eggs stand until water is lukewarm, about 15 minutes. Cool eggs under cold running water and peel. Cut eggs in half lengthwise. Place yokes in a bowl.
  2. 2 Mix mayonnaise, red onion, dill pickle juice, relish, fresh dill, and mustard together with the egg yolks. Spoon mixture evenly into egg whites. Sprinkle paprika on top.

By Sindy

Haydari (Turkish Yogurt Dip)
Appetizer Middle Eastern

Haydari (Turkish Yogurt Dip)

4.4

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Line a colander with two layers of cheesecloth and place over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain 8 hours or overnight.
  2. 2 Scoop the drained yogurt into a mixing bowl. Mash the garlic cloves with the salt into a fine paste; mix into the yogurt. Stir the dill, parsley, and cream cheese into the yogurt and garlic mixture. Spread onto a dish and garnish with the mint leaves to serve.

By Shell Nik

Salmon Dill Biscuits
Appetizer

Salmon Dill Biscuits

3.7

Prep
20 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat oven to 400 degrees F. Line a muffin pan with twelve Reynolds® Foil Baking Cups; set aside. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture; set aside.
  2. 2 Whisk together buttermilk, eggs, butter, and dill in a 2-cup measure. Add all at once to flour mixture. Gently stir just until moistened (batter should be lumpy). Chop 2 ounces of the smoked salmon. Gently fold in salmon.
  3. 3 Spoon batter into prepared muffin cups, filling each three-fourths full.
  4. 4 Bake for 15 minutes or until golden. Cool in cups on a wire rack for 5 minutes.
  5. 5 Split the muffins and spread split sides with cream cheese. Sandwich some of the remaining 2 ounces smoked salmon in between muffin halves. Garnish with additional fresh dill.

By Reynolds KitchensR

Bacon and Dill Pickle Cheese Ball
Appetizer

Bacon and Dill Pickle Cheese Ball

5.0

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Combine cream cheese, sour cream, diced dill pickles, Cheddar cheese, Monterey Jack cheese, dill pickle juice, green onions, paprika, and dried dill in a large bowl. Stir until evenly combined. Form mixture into a ball. Cover and refrigerate for a minimum of 1 hour.
  2. 2 Just before serving, place pretzels in a food processor and pulse until bread crumb consistency. Combine pretzel crumbs and bacon on a flat plate.
  3. 3 Roll the cheese ball in the pretzel mixture until all sides are coated.

By Soup Loving Nicole