Monday, August 9, 2010

Creamy Dill Dressing and Dip

This fresh dill dressing is creamy and delicious and so easy to whip up. It is good as a dressing for a garden salad or as a dip for raw veggies or chips.

Ingredients:
  • 1 cup mayonnaise
  • 1/3 cup sour cream
  • 3 tbsp half and half cream
  • 1 1/2 tsp sugar
  • 3/4 tsp lemon juice
  • 1/4 tsp garlic powder
  • 1/4 tsp worcestershire sauce
  • 2 to 3 tbsp fresh chopped dill

  1. In a small bowl combine all ingredients and whisk until smooth.
  2. Cover and refrigerate or you can use immediately but it will taste better if you let it sit for a few hours.
  3. Serve over a garden salad or as a dip for veggies or chips.
  4. Store in refrigerator.

10 comments:

  1. oh I love dill. I'll be back to use up some of my fresh dill. .which is perfectly ready now.

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  2. Betty...looks wonderful. I must go and buy some fresh dill and make your dip. We are heading out to go camping and a jar of this in the trailer fridge would be perfect. Kathy (MGCC)

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  3. I plan on trying this but using homemade yogurt for the mayo and mayo for the sour cream... :)

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  4. this is another recipe of betty's that i can vouch for.
    it is so refreshing and light....tastes great over a salad too!

    Sara......that is certainly a healthier alternative by just switching the amount of mayo for yogurt and the amount for sour cream for yogurt.....i will have to try that....homemade yogurt to boot yet.
    will you post the recipe on the comments or is it too long and complicated.....sounds like it could be.

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  5. This looks so good Betty and I'm so impressed with the photos and all...
    :0)

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  6. There's fresh dill in the garden...and veggies as well. I'm off to make your dip!

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  7. this would be great on salmon . . .

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  8. It's very simple to make yogurt. I will have to say this though. We always use New England Cheesemaking Y5 yogurt culture. It's a sweet (if there is such a thing) yogurt. It also does not contain the same cultures as commercial yogurts, it's better seeing as commercial yogurt has certain bacteria that feed Candida yeast. Also if a group of people can get together and order 12 or more pkg. you save half the price and can split shipping. And no I'm not getting anything from NECS. I just want people to make their own. http://www.cheesemaking.com/store/p/163-Yogurt-DS-sweet-5-packets.html also one packet will make up to 1 gallon of yogurt.

    Yogurt

    1 qt or up to 1 gallon milk (raw, whole, skim, goat ,cow)
    1/4 c. dry milk per qt of milk. Optional but it will make a thicker product.
    1 packet yogurt culture

    Heat milk to 185 DO NOT BOIL! Cool down to 105-115 add your dry milk and culture, stir a minute or so.

    Pour into a qt jar or jars and place your lid/s on tight. Now depending on how much you make you can place your jar in a gallon igloo water cooler or a cooler that will hold up to 4 jars. Now talk warm tap water and pour into the cooler so it comes up to the neck of the jar. Incubate 8-12 hours. And there you have it! :)

    While you might think 1 gallon is a lot, when you make flavored yogurts (out of jam and fresh fruit), salad dressings, yogurt cheese (drain you yogurt in butter muslin for 12 hours... like cream cheese), and so forth... and it last over 3 weeks if kept cold... it's really not that much.

    sorry for the long winded comment. :)

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  9. I've been craving a creamy dill pasta salad that i had at a restaurant several years ago . . . and STILL, I crave it . . . {they have taken it off of their menu}. I'm gonna have it tonight! Thank you! Can't wait!

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  10. Trying again

    Homemade yogurt

    1qt-1 gallon milk
    1/4c per qt of dry milk
    1 packet of Yogurt culture (we use Y5 from New England Cheesemaking Supply)

    Bring milk slowly to 185, do not boil! Cool down to 105-115 and dry milk and culture.

    Pour into jars either pints or quarts, place lids on tightly. Place into your igloo cooler,one that is small enough to hold your qt jar such as a thermos or a cooler that can hold up to four qts. pour in enough warm tap water to go up 3/4 up the jar. close the lid, incubate 8-12 hours.

    You can also make yogurt cheese by placing your yogurt in butter muslin and hanging for 12 hours or more. Use as you would cream cheese.

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