Skip to content

Type what you have

Cook with

dill weed ×
Marinated Pretzels
Appetizer American

Marinated Pretzels

4.3

Prep
70 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Break the pretzels into a large bowl.
  2. 2 Blend olive oil, ranch-style dressing mix, garlic powder, and dill weed in a medium bowl; pour the mixture over pretzels. Let pretzels marinate for 1 hour, tossing approximately every 10 minutes.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Spread marinated pretzels on a large cookie sheet. Bake in the preheated oven for 8 to 10 minutes. Allow the pretzels to cool, then serve.

By Sue

Ranch Oyster Crackers
Appetizer American

Ranch Oyster Crackers

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 275 degrees F (135 degrees C).
  2. 2 Whisk together oil, ranch-style dressing mix, dill weed, lemon pepper, and garlic powder in a small bowl until well combined. Pour over crackers in a medium bowl; stir until crackers are coated. Spread crackers evenly onto a baking sheet.
  3. 3 Bake in the preheated oven for 15 to 20 minutes.

By Nina

Ranch Oyster Crackers
Appetizer American

Ranch Oyster Crackers

4.7

Prep
10 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 250 degrees F (120 degrees C).
  2. 2 Mix vegetable oil, dressing mix, dill weed, lemon pepper, and garlic powder together in a large bowl.
  3. 3 Add oyster crackers; toss to coat. Spread evenly on a baking sheet.
  4. 4 Bake in the preheated oven until lightly browned, 15 to 20 minutes; stir gently after 10 minutes of baking.
  5. 5 Remove from the oven and allow to cool for 10 minutes before serving.

By Jackie

Artichoke Spread
Appetizer American

Artichoke Spread

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place artichoke hearts in a food processor and process until smooth. Process cream cheese, Parmesan cheese, mayonnaise, garlic, and dill with artichoke hearts until the mixture is smooth and well blended. Transfer to a 9-inch pie pan.
  3. 3 Bake in the preheated oven until bubbly and lightly brown, 10 to 15 minutes.

By Sarahsue

Smoked Salmon Mousse
Appetizer American

Smoked Salmon Mousse

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place smoked salmon in a blender or food processor, and blend until smooth.
  3. 3 Mix in heavy cream, cream cheese, lemon juice, dill weed, salt, and pepper. Blend to desired consistency. Transfer to a medium serving dish, and garnish with salmon roe.

By Rob

No-Bake Snack Mix
Appetizer American

No-Bake Snack Mix

4.3

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Whisk oil, seasoning blend, dill, and cayenne pepper together in a microwave-safe bowl. Microwave on medium (50%) power for 3 minutes. Whisk in ranch mix until blended.
  2. 2 Place cheese puffs, savory snack mix, pretzels, and oyster crackers into a large container or paper bag. Pour oil mixture in, a little at a time, stirring to evenly distribute.

By MBD

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

Yellow Pickled Eggs
Appetizer American

Yellow Pickled Eggs

4.2

Prep
15 min
Cook
25 min
Total
5800 min

Instructions

  1. 1 Place eggs in a large pot and fill with enough water to cover. Bring to a boil, then cover and remove from heat. Let stand for 10 minutes. Cool under running water and remove shells. Place hard-cooked eggs in a large jar.
  2. 2 Combine onion, vinegar, sugar, and water in a medium saucepan. Stir in salt, dill, mustard seed, and garlic powder. Bring to a boil, then reduce heat to low and simmer for 5 to 7 minutes.
  3. 3 Pour vinegar mixture over eggs in the jar. Cover and refrigerate for at least 4 days. The eggs will be yellow!

By TINAMARIES

Savory Vegetarian Cream Puffs
Appetizer American

Savory Vegetarian Cream Puffs

Prep
20 min
Cook
29 min
Total
54 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet or baking stone with a silicone liner or parchment paper.
  2. 2 Place water, butter, sugar, and salt in a saucepan over medium-high heat. Cook, stirring occasionally, until mixture is melted and dissolved, about 5 minutes. Reduce heat to medium. Add flour all at once and cook, stirring vigorously, until a ball of dough forms and pulls away from the sides of the pan, 15 to 30 seconds.
  3. 3 Transfer dough to the bowl of a stand mixer fitted with a paddle attachment. Let cool, about 5 minutes. Add eggs one at a time, beating on medium-low speed after each addition, until batter is smooth and shiny, about 5 minutes.
  4. 4 Transfer batter to a pastry bag fitted with a large round tip. Pipe the batter into 2-inch mounds by squeezing close to the sheet and slowly pulling up.
  5. 5 Increase oven temperature to 450 degrees F (230 degrees C).
  6. 6 Bake in the preheated oven until puffy, about 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until shells are crispy and set, 13 to 15 minutes more.
  7. 7 Place goat cheese, dill, and salt in a stand mixer fitted with a whisk attachment. Mix until filling is creamy and smooth, 2 to 3 minutes. Transfer to a pastry bag fitted with a small round tip. Pipe filling into the bottom of each shell until filled.

By Vegetarianrecipecentercom

Easy Salmon Croquettes
Appetizer American

Easy Salmon Croquettes

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Mix salmon, egg, celery, green onion, dill, and garlic powder together in a medium bowl. Season to taste with salt and pepper. Form mixture into golf ball sized balls, and roll in wheat germ to coat.
  2. 2 Heat oil in a large skillet over medium heat. Flatten the balls slightly, and fry, turning as needed, until golden brown, about 10 minutes.

By JENLYNN57

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

Tasty Salmon Spread
Appetizer American

Tasty Salmon Spread

4.4

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Stir together cream cheese, mayonnaise, Worcestershire sauce, garlic, lemon juice, onion powder, seafood seasoning, dill, and pepper in a large bowl until evenly blended and no lumps of cream cheese remain.
  2. 2 Gently fold in flaked salmon until incorporated. Refrigerate before serving, about 1 hour.

By Kim H

Rice, Asparagus and Cucumber Salad
Appetizer American

Rice, Asparagus and Cucumber Salad

4.2

Prep
15 min
Cook
25 min
Total
100 min

Instructions

  1. 1 Bring 1 ¾ cups water to a boil in a medium saucepan; add rice and return to a boil. Reduce heat to low, cover, and cook until water is absorbed and rice is tender, about 20 minutes. Fluff with fork; transfer to bowl. Cool.
  2. 2 Cook asparagus in a large saucepan of boiling salted water until tender, about 1 minute. Drain; rinse with cold water to cool. Stir asparagus, cucumber, and green onions into rice. Cover the bowl with plastic wrap; refrigerate until chilled.
  3. 3 Meanwhile, whisk chopped dill, oil, Dijon mustard, sugar, vinegar, and dry mustard together in a bowl. Cover the bowl with plastic wrap; refrigerate until chilled.
  4. 4 Pour vinaigrette over rice mixture; season with salt and black pepper and toss to combine. Line a large bowl with lettuce leaves; add rice mixture. Garnish with dill sprigs.

By Barrett

Perfect Crab-Stuffed Mushrooms
Appetizer American

Perfect Crab-Stuffed Mushrooms

4.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
  3. 3 Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
  4. 4 Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.

By Lisa Felton Nash

Dill Wrapped Cream Cheese
Appetizer

Dill Wrapped Cream Cheese

4.2

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
  2. 2 Unroll dough on lightly floured surface and press seams together. Sprinkle one side of block of cream cheese with enough dill to cover. Place cream cheese, dill side down, in center of dough. Sprinkle with more dill to cover. Bring sides of dough up around cheese block and seal to completely enclose.
  3. 3 Bake at 350 degrees F (175 degrees C) for approximately 15 minutes. Serve warm.

By JANMARIE