Type what you have

Ingredients

• ✓ dill
• sour cream
• mustard
• lemon juice

Instructions

1. 1 Whisk together sour cream, mustard, lemon juice, and dill until well blended. Chill before serving.

By Lisa

Ingredients

• ✓ dill
• okra
• red chile pepper
• water
• vinegar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Inspect three (1-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until brine is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Bring water, vinegar, and salt to a rolling boil in a small saucepan.
4. 4 Divide okra evenly between the hot, sterlized jars. Place a dried chile and a teaspoon of dill into each jar. Pour hot brine over okra, then run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store jars in a cool, dark area for up to 1 year.

By Lorelei Rusco

Ingredients

• ✓ dill
• sour cream
• mayonnaise
• horseradish
• lemon juice
• salt

Instructions

1. 1 Stir sour cream, mayonnaise, horseradish, dill, lemon juice, and salt together in a bowl until smooth.

By Annie's Recipes

Ingredients

• ✓ dill
• pickling cucumber
• garlic
• water
• white vinegar
• kosher salt
• alum

Instructions

1. 1 Layer cucumbers, garlic, and dill in a resealable plastic bag. Combine water, vinegar, kosher salt, and alum in a liquid measure; pour into the bag and seal securely.
2. 2 Immerse the bag in a heat-proof container of water with a sous vide cooker. Set the temperature to 140 degrees F (60 degrees C) and cook for 2 1/2 hours.
3. 3 Remove the bag and set aside to cool, about 1 hour. Transfer pickles and brine to a jar and refrigerate for 24 hours before serving.

By maskys

Ingredients

• ✓ dill
• olive oil
• onion
• greek yogurt
• mayonnaise
• cornichon
• garlic
• potato chip

Instructions

1. 1 Heat the oil in a large skillet over medium-low heat until warm. Add onions and sauté until reduced and caramelized, 15 to 18 minutes. Remove from heat and set aside to cool.
2. 2 Stir together Greek yogurt, kewpie mayo, cornichon pickles, dill, garlic, salt, and pepper in a bowl until well combined. Once cooled, stir in caramelized onions. Serve immediately with potato chips.

By Annie Campbell

Ingredients

• ✓ dill
• water
• white vinegar
• sugar
• salt
• cucumber
• garlic

Instructions

1. 1 Gather all ingredients.
2. 2 Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat; bring to a boil. Remove from the heat and cool completely.
3. 3 Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic lidded container.
4. 4 Pour cooled vinegar mixture over cucumbers, garlic, and dill.
5. 5 Seal container with lid and refrigerate for at least 3 days.

By Tammy Gulgren

Ingredients

• ✓ dill
• jalapeno pepper
• dill pickle
• tequila
• garlic
• onion
• black pepper
• hot pepper sauce

Instructions

1. 1 Combine pickled jalapeños, dill pickles, tequila, garlic, onion, pepper, dill, and hot pepper sauce in a food processor; pulse several times to finely chop and mix all ingredients. Chill for at least 30 minutes before serving.

By Christopholofigus

Ingredients

• ✓ dill
• cucumber
• plain greek yogurt
• garlic
• olive oil
• lemon
• salt
• black pepper

Instructions

1. 1 Peel cucumbers; remove seeds with a spoon. Grate cucumber on the large holes of a box grater, then squeeze to drain excess liquid.
2. 2 In a food processor combine the grated cucumber with Greek yogurt, garlic, olive oil, dill, lemon juice, salt, and pepper. Blend until smooth.
3. 3 Serve immediately or for best flavor cover and refrigerate for at least 1 hour before serving.

By Dinah

Ingredients

• ✓ dill
• parsley
• pine nut
• parmesan cheese
• garlic
• olive oil
• lemon
• salt
• black pepper

Instructions

1. 1 Combine parsley, pine nuts, Parmesan cheese, dill, and garlic in the bowl of a food processor; pulse until combined, 2 to 3 minutes.
2. 2 Add 1 tablespoon olive oil, small squirt lemon juice, ⅛ teaspoon salt, and ⅛ teaspoon black pepper; pulse.
3. 3 Add 1 tablespoon olive oil; pulse. Continue adding olive oil, lemon juice, salt, and black pepper until pesto reaches desired flavor and consistency.

By LaDonna Langwell

Ingredients

• ✓ dill
• coconut milk
• parsley
• lemon juice
• garlic powder
• onion powder
• dijon mustard
• salt
• black pepper

Instructions

1. 1 Whisk coconut milk, parsley, lemon juice, garlic powder, dill, onion powder, mustard, salt, and black pepper together in a bowl until smooth and creamy. Refrigerate until flavors blend, at least 30 minutes.

By Bibi

Ingredients

• ✓ dill
• trout
• cream cheese
• lemon juice
• chive
• caper
• horseradish
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Place crumbled trout and softened cream cheese in a bowl. Add lemon juice, dill, chives, capers, horseradish, black pepper, salt, and cayenne pepper. Mix together with a fork until mixture achieves the chunkiness or creaminess you prefer. Transfer to a ramekin; wrap with plastic wrap. Refrigerate for 2 or 3 hours before serving to let flavors develop.

By John Mitzewich

Ingredients

• ✓ dill
• plain low-fat yogurt
• cucumber
• lemon juice
• olive oil
• garlic
• salt
• black pepper
• lemon zest

Instructions

1. 1 Gather all ingredients.
2. 2 Combine yogurt, grated cucumber, lemon juice, olive oil, and garlic together in a large bowl.
3. 3 Add dill, salt, pepper, and lemon zest; mix until smooth.
4. 4 Pour into a serving dish. Garnish with fresh dill.

By LeeleeCooks

Ingredients

• ✓ dill
• ✓ dill
• cucumber
• salt
• greek yogurt
• garlic
• cayenne pepper
• lemon
• mint
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.
3. 3 Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly.
4. 4 Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste.
5. 5 For best results, cover bowl with plastic wrap and refrigerate for a few hours or overnight. Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.
6. 6 Enjoy!

By John Mitzewich

Ingredients

• ✓ dill
• asparagus
• salt
• water
• white vinegar
• sugar
• onion
• dill seed
• salt
• mustard seed
• chili pepper flakes

Instructions

1. 1 Gather the ingredients.
2. 2 Trim the cut end of asparagus spears; slice them into 3-inch lengths. Place in a large bowl with 1/3 cup salt. Pour in water to cover asparagus; let stand for 2 hours. Drain and rinse under cool water, and pat dry.
3. 3 Sterilize two pint-sized wide mouth jars in simmering water for 5 minutes. In a saucepan over medium heat, combine vinegar, sugar, onion, dill seed, 1 teaspoon salt, and mustard seed. Bring to a boil and simmer for one minute.
4. 4 Pack asparagus spears, tips up, in the hot jars leaving 1/2 inch of space from the rim. Tuck one dill sprig into each jar; sprinkle in 1/4 teaspoon of red pepper flakes. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth and seal with lids.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Cool jars to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.
7. 7 Enjoy!

By Behr

Ingredients

• ✓ dill
• pickling cucumber
• water
• white vinegar
• white sugar
• pickling salt
• pickling spice
• canning jar
• lid
• ring
• garlic

Instructions

1. 1 Place cucumbers in a large pot and cover with ice cubes. Let sit for at least 2 hours and up to 8 hours. Drain and pat dry.
2. 2 Place water, vinegar, sugar, pickling salt, and pickling spice into a large saucepan. Bring to a boil; simmer for 15 minutes.
3. 3 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumbers into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Place 1 dill head and 1 garlic clove into each jar. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring water to a full boil, cover the pot, and process for 5 minutes.
5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press down on the top of each lid, ensuring the seal is tight (lid should not move up or down at all). If any jars have not been sealed properly, refrigerate them and eat within two weeks.
6. 6 Store the sealed jars in a cool, dark area. Wait at least 1 week before opening.

By Ann Philbeck

Ingredients

• ✓ dill
• vinegar
• milk
• chive
• parsley
• garlic powder
• onion powder
• basil
• black pepper
• paprika
• salt
• greek yogurt

Instructions

1. 1 Pour vinegar into a 1-cup liquid measure. Add enough milk to make 1/3 cup; let sit until sour and curdled, 5 to 10 minutes.
2. 2 Combine chives, parsley, dill, garlic powder, onion powder, basil, pepper, paprika, and salt in a small bowl. Mix in yogurt until smooth.
3. 3 Gradually stir sour milk into dressing to thin.

By Van Dana

Ingredients

• ✓ dill
• water
• vinegar
• habanero pepper
• garlic
• serrano pepper
• white sugar
• salt
• black peppercorn
• pickling spice
• red pepper flakes
• cucumber

Instructions

1. 1 Inspect 1 quart-sized canning jar for cracks. Immerse in simmering water until brine is ready. Wash a new, unused lid and ring in warm soapy water.
2. 2 Meanwhile, combine water, vinegar, habanero peppers, garlic, serrano pepper, sugar, salt, peppercorns, pickling spice, and red pepper flakes in a pot; bring to a simmer.
3. 3 Remove from the heat and let the liquid cool to a warm enough temperature to handle, but not to room temperature, 15 to 20 minutes; you want the heat so it will soak into the veggies.
4. 4 Place cucumbers and dill into the hot, sterilized jar. Ladle in warm brine until cucumbers are covered and brine is near the top of the jar. Let cool to room temperature, 15 to 20 more minutes. Run a clean knife or thin spatula around the insides of the jar to remove any air bubbles. Wipe the rim with a moist paper towel to remove any residue. Top with lid and screw ring on tightly.
5. 5 Refrigerate for 1 to 3 days before eating.

By Stephanie Mayes

Ingredients

• ✓ dill
• cucumber
• radish
• red onion
• parsley
• olive oil
• white wine vinegar
• dijon mustard
• salt
• black pepper

Instructions

1. 1 Combine cucumber slices, radish slices, red onion, dill, and parsley in a large bowl.
2. 2 Whisk olive oil, vinegar, and mustard together until smooth. Season with salt and pepper.
3. 3 Pour dressing over the cucumber salad. Stir until evenly coated. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ dill
• yogurt
• olive oil
• lemon
• mint
• parsley
• sea salt
• black pepper
• cucumber
• cherry tomato
• red onion

Instructions

1. 1 Combine Greek yogurt, olive oil, lemon juice, dill, mint, and parsley in the bowl of a small food processor or blender. Process until herbs are finely minced and dressing is well blended. Season with salt and pepper. Set dressing aside.
2. 2 Combine cucumber, tomatoes, and red onions in a large bowl. Lightly sprinkle vegetables with a pinch of salt. Toss vegetables with the dressing and garnish with lemon zest.

By Bibi

Ingredients

• ✓ dill
• multigrain flatbread
• flax flatbread
• hummus
• feta cheese
• red bell pepper
• green bell pepper
• onion
• colby monterey jack cheese
• garlic salt
• black pepper

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place flatbreads on a broiling pan.
2. 2 Broil in the preheated oven for 3 to 5 minutes. Turn the oven to 425 degrees F (220 degrees C).
3. 3 Top pre-baked flatbreads with a thin layer of hummus; make sure it's a thin layer or else pizzas will be soggy. Evenly sprinkle feta cheese on top. Place bell peppers and onion on the flatbreads, evenly spaced. Top with Colby-Jack cheese. Sprinkle with garlic salt, pepper, and dill.
4. 4 Bake in the preheated oven until cheese is bubbly and the edges are nice and brown, 7 to 10 minutes.

By Katie

Ingredients

• ✓ dill
• orzo pasta
• olive oil
• brown lentil
• red wine vinegar
• garlic
• kalamata olive
• feta cheese
• red onion
• mint
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain. Transfer pasta into a large bowl, and mix in 1 tablespoon olive oil; cover, and refrigerate until cool.
2. 2 Place lentils into a small saucepan, cover with water, and bring to a boil. Cover, and simmer over low heat until lentils are tender, about 15 to 20 minutes. Drain and set aside to cool.
3. 3 Combine the remaining olive oil, vinegar, and garlic in a small bowl.
4. 4 Remove pasta from refrigerator; add lentils, oil mixture, olives, feta cheese, red onion, mint, and dill; stir until thoroughly blended. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours.

By KAGRECO

Ingredients

• ✓ dill
• ground beef
• egg
• bread crumb
• onion
• garlic
• rosemary
• parsley
• oregano
• coriander
• kosher salt
• black pepper
• olive oil cooking spray
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper or foil.
2. 2 Combine ground beef, egg, bread crumbs, onion, garlic, rosemary, parsley, oregano, dill, coriander, salt, and pepper in a large bowl. Mix using your hands until just blended.
3. 3 Form meat mixture into balls, about 1 1/2 inches diameter, and place onto the prepared pan.
4. 4 Spray meatballs with cooking spray, place in the preheated oven, and bake until the meatballs are browned and no longer pink in the center, about 40 minutes.
5. 5 Remove meatballs from the oven and allow to cool slightly on a paper towel lined plate. Garnish with additional fresh parsley for serving.

By Bibi

Ingredients

• ✓ dill
• chicken sausage
• zucchini
• grape tomato
• red onion
• olive oil
• egg
• milk
• kosher salt
• black pepper
• feta cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place sausage, zucchini, grape tomatoes, and red onion on a rimmed baking sheet. Drizzle with olive oil and toss to combine. Spread into a single layer.
3. 3 Roast in the preheated oven until browned around the edges, about 7 minutes.
4. 4 Remove sausage mixture from the oven and reduce heat to 375 degrees F (190 degrees C).
5. 5 Whisk eggs, milk, salt, and pepper together in a bowl. Pour evenly over the sausage mixture and sprinkle feta cheese over top.
6. 6 Return to the oven and bake until eggs are set, about 17 to 20 minutes.
7. 7 Sprinkle with dill and serve.

By Nicole McLaughlin

Ingredients

• ✓ dill
• feta cheese
• dill paste
• tomato
• red bell pepper
• zucchini
• red onion
• eggplant
• butter
• olive oil
• chicken breast
• black pepper
• salt
• paprika
• onion powder
• garlic powder
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine flour, garlic powder, onion powder, paprika, salt, and black pepper in a shallow bowl. Reserve 1 tablespoon of mixture for later use.
3. 3 Dip sliced chicken into the flour mixture to coat both sides. Place on a plate.
4. 4 Heat 3 tablespoons olive oil and butter in a skillet over medium-high heat. Add eggplant and onion and cook until soft and browned, 5 to 10 minutes. Season with salt and pepper; transfer to a baking dish. Cook zucchini and bell pepper in the same skillet over medium-high heat until softened, about 5 minutes. Season with salt and pepper and transfer to the baking dish with the eggplant.
5. 5 Add additional oil to the skillet if needed and brown chicken on both sides, about 5 minutes. Transfer chicken to the baking dish with the vegetables. Pour tomatoes into the same skillet and add reserved flour mixture and dill paste. Bring to a boil, remove from heat, and pour into the baking dish. Top with feta cheese.
6. 6 Bake in the preheated oven until bubbly, 30 to 40 minutes. Sprinkle with fresh dill.

By Crafty Cooking by Anna

Ingredients

• ✓ dill
• salmon
• chicken stock

Instructions

1. 1 Place the salmon fillets in a large pot, and pour in the chicken stock. Bring to a boil, reduce heat to low, and place dill in the pot. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.

By RMNOHE

Ingredients

• ✓ dill
• green bean
• processed cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a 9x13-inch casserole dish, combine green beans, processed cheese, and dill.
3. 3 Stirring occasionally, bake until heated through and cheese is bubbling, about 30 minutes.

By ZELDA621

Ingredients

• ✓ dill
• cream cheese
• feta cheese
• garlic

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

Ingredients

• ✓ dill
• cream cheese
• milk
• radish

Instructions

1. 1 Combine cream cheese and milk in a bowl and stir until smooth. Mix in radishes and dill.

By gartenfee

Ingredients

• ✓ dill
• sour cream
• cucumber
• lemon juice
• salt

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

Ingredients

• ✓ dill
• butter
• parsley
• onion
• buttermilk biscuit dough

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Stir melted butter, parsley, onion, and dill together in a bowl. Dunk biscuit halves into the butter mixture to coat; arrange into a tube-cake pan.
3. 3 Bake in preheated oven until dough is cooked through and golden brown on top, about 30 minutes.

By poppy