Recipes and Uses for Delightful Dill Blend
Although our Delightful Dill Blend is most popular as a chip or veggie dip,
it can be used in a variety of ways. Here are some of our favorite uses.
*This blend can be used as a simple dry rub or marinade (add to 1/4 cup olive oil) for any meat.
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Delightful Baked Carrots:
12 carrots3 tablespoons olive oil2 tablespoons Delightful Dill Blend (dry mix)
INSTRUCTIONS:
Mix together olive oil and Delightful Dill Blend.
Preheat the oven to 400 degrees F.
Slice carrots diagonally in 1 1/2" thick slices.
Place cut carrots in a bowl.
Pour oil mixture over carrots and toss to coat.
Cover a cookie sheet with parchment paper.
Arrange carrots in a single layer on cookie sheet.
Roast in the oven for 20 minutes, until browned and tender.
Recipe Credit: Spiced Up!
Condiment for wraps, sandwiches or burgers:
Prepare as dip (see below) and use as substitue on BLT's, burgers, chicken wraps, or ham sandwiches. It's also great with french fries. Your options are endless!
Delightful Dill Chip (or veggie) Dip:
This is the most popular use of Delightful Dill Blend. It's always a big hit!2 tablespoons Delightful Dill Blend
1 cup mayonnaise
1 cup sour cream
INSTRUCTIONS:
Mix together ingredients and serve with chips, crackers, or raw vegetables.
Recipe credit: Spiced Up!
Creamy Red Potato Salad:
3 pounds small red potatoes2 tablespoons white vinegar1/2 cup red onion chopped4 teaspoons Delightful Dill Blend (dry mix)
1/2 cup sour cream
1/2 cup mayonnaise1 teaspoon garlic saltINSTRUCTIONS:Place the potatoes in a large pot of salted water and boil them for 20-30 minutes, until fork tender.Drain the potatoes and cut into quarters; then place in a large bowl.
Using a fork or potato masher, gently smash the potatoes into irregular chunks.
Add chopped onions.
Drizzle the warm potatoes with the vinegar.In a separate, small bowl, mix together the Delightful Dill Blend, mayonnaise, sour cream, and garlic salt.
Add the sauce to the potato mixture and stir gently to combine.
Cover and refrigerate for 2-4 hours or overnight.
Recipe credit: Foodie Crush
Delighful Salmon:
4 salmon fillets (skin on or off)Kosher saltBlack pepperFor the lemon dill sauce: (makes about ¾ cup)2 tablespoons Delightful Dill Blend (dry mix)1/4 cup Greek yogurt6 tablespoons mayonnaise1 tablespoon lemon juice1/8 teaspoon kosher salt2 teaspoons waterINSTRUCTIONS:Preheat the oven to 450 degrees.Generously sprinkle the salmon with kosher salt and fresh ground black pepper.
Place it on a parchment-lined baking sheet.Bake the salmon for about 10 minutes, until flaky and just cooked; test it with a fork to assess doneness. Watch the salmon to make sure not to overcook; the timing can vary based on the thickness of the salmon and variations between ovens.While the salmon bakes, mix together the sauce ingredients, adding the water last.
Use the water to bring it to a loose, drizzle-able consistency. (You may need a touch more depending on your yogurt brand.)Serve the salmon and garnish each fillet with 2 tablespoons of the lemon dill sauce.
Save leftover sauce refrigerated.
Recipe credit: A Couple Cooks
Swedish Cucumber Salad:
2-3 large cucumbers, unpeeled (about 2 pounds of cucumbers)1 small onion, thinly sliced into half-moons1/3 cup apple cider vinegar3 tablespoons sugar1 tablespoon chopped fresh parsley1 teaspoon Delightful Dill Blend (dry mix)INSTRUCTIONS:Partially peel cucumbers by peeling a lengthwise strip but leaving a nearby strip of peel attached, then peeling another lengthwise strip.
Leaving some peel on helps the cucumber slices stay structurally sound. Slice the cucumbers in half vertically.
Use a tiny teaspoon to gently scoop out and discard the seeds, then slice the cucumbers thinly in half-moons. Place cucumber slices and onion slices in a deep bowl.
In a measuring cup, mix the vinegar, sugar, parsley, and Delightful Dill Blend, stirring until the sugar is dissolved.
Pour mixture over the cucumbers.
Let it sit at room temperature for 30 minutes.
Cover and chill well before serving.
Recipe credit: Shockingly Delicious
Delightful Chicken and Mushrooms:
1 tablespoon olive oil1/2 teaspoon salt, or to taste1/4 teaspoon pepper, or to taste1 pound chicken thighs boneless and skinless, cut into 1 inch cubes1 medium onion chopped2 cloves garlic minced12 ounce white mushrooms cut in half1/2 cup white wine 1 cup low sodium chicken broth 2 tablespoon Delightful Dill Blend (dry mix)1/2 cup sour cream2 tablespoon unsalted butter1 tablespoon all-purpose flourINSTRUCTIONS: Cook the chicken: In a large skillet, heat the olive oil over medium-high heat. Generously season the chicken with salt and pepper. Add the chicken thighs and cook for about 5 minutes, until no longer pink. Saute the mushrooms: Add the onion and garlic and cook for 2 more minutes until the onion is soft. Add the mushrooms and continue cooking for about 5-7 minutes until the mushrooms soften and are golden brown, stirring occasionally. Create the sauce: Stir in the white wine and chicken broth. Bring to a boil. Add the Delightful Dill Blend and sour cream and stir to combine. Add the butter to the skillet and stir it in to melt. In a small bowl, whisk the flour with a couple ladles of the broth from the skillet. Finish the dish: Pour this mixture back into the skillet, stir well, and let it simmer for another 5 minutes. Taste for seasoning and adjust with salt and pepper as needed. Garnish with additional dill if preferred. Serve over cooked rice, pasta, mashed potatoes, or creamy polenta.Recipe Credit: Johanna Cismaru
Creamy Dill Chicken:
2 chicken breasts (sliced into fillets/strips) or 6 chicken tenders1 tablespoon cooking oil½ medium onion (sliced or diced)1 cup chicken broth2 tablespoons cream (I use 18%)2 tablespoons unsalted butter2 teaspoons Delightgul Dill Blend (dry mix)INSTRUCTIONS: Heat a non- stick frying pan over medium heat.
Add the oil and then the chicken.
Cook 2-3 minutes per side or until almost cooked through.
Add the onions and cook for about 4 minutes, until softened.Temporarily remove the chicken to a plate.
Pour the broth and Delightful Dill into the skillet. Cook down for about 10 minutes or until reduced by about half.Add the chicken and the cream and heat thorugh for a few minutes.Add the butter and whisk while it melts.
Remove from heat, season with salt and pepper, and serve.Recipe Credit: Jackie Starr
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