Dill pickles, potato salad, egg salad, pasta salad, deviled eggs, chicken salad, sauces, dips, ranch dressing, soups. Recently I had a chicken waldorf salad with dill in it and it was very good.

Happy Dilling,
Beverly

Gravlox. Heavily coat both sides of a salmon fillet with a 50/50 mixture of kosher salt and sugar. Sprinkle with an ample amount of dill weed (fresh or dried). Place in a zip-lock bag or wrap with plastic wrap. Place in a suitably sized baking pan and weight with another pan plus some other items if necessary for weight. Put it in the refrigerator for one or two days. Rinse off the coating and pat dry. Cut thin slices with a very sharp knife. It is good on Swedish flat bread with cream cheese. Some thinly sliced onion is good too. Gravlox keeps, refrigerated, for several days.

Jim

In a light cream sauce for salmon pasta. Actually anything with salmon. I like adding it to tuna salad.

I like it on simple baked fish - white fish with butter, lemon, dill, that sort of thing and added to tossed salads.
I only like fresh dill and avoid the dried.
It's also good in glazed carrots.

I like it mixed in with scrambled eggs.

I'm another one who likes dill with fish and always put it in tuna salad. I also like it with buttered green beans. I'm Greek, so my family recipes for meatballs and stuffed grape leaves are flavored with a combination of oregano, mint, & dill. Spanakopita is flavored with feta, mint & dill.

Shambo, I like the idea of mint & dill together. I have a cucumber garlic yogurt sauce recipe. It calls for mint, but I could easily add dill to it as well. I love Greek food!

Sprinkle it on your tossed green salad.

Count me among those who don't like it. If I had to live the rest of my life without dill, I still would have a happy and flavorful existence.

Tarragon, though, that would be a hardship....

In creamed potatoes, on cucumber sandwiches andon a saladmadeofslicedcucumbers,sweet onionsand sour cream.
And,most of what was named before.
Linda C....who can't wait until hernewkeyboardcomes!

I LOVE dill! It seems to go with every kind of vegetable. In addition to the ones mentioned, I like beets with dill and butter and salt. I put dill in my borscht and mushroom barley soup. My mom uses dill in her coleslaw, which is just cabbage, mayo and dill since my dad doesn't do onions or peppers.
Since it isn't exactly soup weather, here are two other recipes featuring dill.

Vegetable Dip

1/3 cup sour cream
1/3 cup salad dressing (I don't like salad dressing so I use mayo)
1 tsp. minced onion
1 tsp. parsley
1 tsp. Beau Monde seasoning (I don't know if this is even made anymore, it is from Spice Islands spices. If you don't have this, substitute any type of seasoned salt you like. I use Morton's Nature's Seasoning or something like that. Anyway, the season salt that is primarily salt, pepper, garlic and onion. But any type of seasoned salt you like would work here.
1 tsp. dill weed.

Note: I would use lowfat sour cream and lowfat mayo for this dip.

Fresh Cauliflower Salad

4 cups sliced cauliflower (1 small head)
1/2 cup chopped green pepper
1/4 cup chopped onion (use whatever kind you like to taste, I tend to use scallions or red onion for salads)
2/3 cup sour cream (I use lowfat)
3 TBLSP mayo
1 tsp. sugar or honey (optional)
1 TBLSP snipped fresh dill or 1 tsp. dried dillweed
1 tsp. dry mustard
Few dashes bottled hot pepper sauce
2 med. tomatoes, seeded and chopped

Combine dressing ingredients. Add to cauliflower, g.p. and onions. Chill. Stir in tomatoes just before serving.

This is kind of a late summer salad.

I also make beet and potato salad with dill and feta.

I usually add a bit more dill to this.

Tzatziki (Taczycki)
4 cups plain yogurt
1 medium cucumber
2 cloves garlic
2 tbs olive oil
1/2 tsp dried dillweed
salt and fresh ground pepper to taste

Strain yogurt through cheesecloth and colander (you can use a coffee filter instead of the cheesecloth) for 24 hours (or as long as you can)
Grate and strain cucumber for 2 hours (or as long as you can) Then squeeze water out.
Finely chop or press garlic
Mix together and chill
Serve with pita bread, sesame bread or veggies.

I use dill sometimes in my sour cream horseradish sauce for beef. Also in a mustard sauce...equal parts mayo & sour cream (or yogurt), dry mustard, grainy mustard (I make mine)a wee bit of honey,and salt...and dillweed.

I also like to make a dill butter by mashing the dillweed into soft butter and then wrapping it in plastic wrap shaped to a cylinder before chilling again. Then I can slice rounds off to toss with vegetables or melt onto fish.

And of course, a mixture of sour cream & dill weed is perfect for chilled poached salmon.

I love it! I use it in vegetable dip and in a lemon dill sauce for fish. It's one of our favortie spice/herbs.
Sherry

Does anyone have a recipe for dilled green beans? I've looked for this recipe for ages, because those green beans are awesome!!!

The ultimate omelet - grated sharp cheddar cheese, finely chopped green onions and fresh dill weed (dry will do, just use more of it). Marvelous! Dill and eggs were made for each other.

- Dill Bread

- Add dill to sauerkraut

- Sliced Cucumbers in Sourcream
2 t. salt
1/4 t. Tabasco
1 T. lemon juice
2 t. chopped fresh dill
1 T. chopped chives
1 c. sour cream
3 cucumbers, chilled
Combine the salt, Tabasco, lemon juice, dill and chives with the sour cream. Pare and slice the cucumbers; add them to the sour cream mixture. Chill and serve garnished with additional dill.

- Cucumbers with Dill
2 lg. cucumbers
Salt
1/2 c. vinegar
2 T. water
2 T. sugar
Freshly ground black pepper
1 T. fresh snipped dill

Peel cucumbers or score lengthwise with fork tines. Cut into very thin slices. Sprinkle lightly with salt and let stand two hours. Wash off salt. Drain. Combine remaining ingredients and pour over cucumber slices. Marinate at least one hour in refrigerator before serving.

- Sour Cream and Dill Sauce
1 c. sour cream and 1 small bunch dill with stems, broken into small pieces. Put the sour cream into the container of an electric blender. Add the dill, cover and blend on high speed 20 seconds. Pour into a bowl and refrigerate. The sauce will set in a few minutes. Serve with poached fish.

In cucumber soup

1small onion / 1garlic clove (I use more)
2cups plain yogurt / 1/2 tsp dried dill
2tspswhite vinegar / 1cucumberpeeled & seeded
2stpsolive oil /
c12-15 leaves mint /

The amounts need not be exact at all. It comes from a little spiral cookbook by James Beards that came with our first Cuisenart. He has a lot of complicated direction but just do it the way you do anything with cucumber. He says it makes 2 cups which would make the whole less than the sum of the parts..an unusual occurence. This is our favorite summer soup.

beachlily, I can these every year, Ashley loves them. I don't have any other recipe except the one meant to be canned, sorry, and the recipe comes from the Ball Blue Book, so it's tried and true.

Dilly Beans

2 lbs. trimmed green beans
4 heads dill
4 cloves garlic
1 tsp. cayenne pepper (I like to use red pepper flakes instead)
2-1/2 cups vinegar
2-1/2 cups water
1/4 cup canning salt (don't substitute regular salt, this is chemistry!)

Pack beans lengthwise into hot jars, leaving 1/4 inch head space. To each pint, add 1/4 tsp. cayenne pepper, 1 clove garlic and 1 head dill. Combine remaining ingredients in a large sauce pot (non-reactive, like an enamel or glass pot). Bring to a boil. Pour hot liquid over beans, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process pints and quarts 10 minutes in boiling water bath.

Yield: about 4 pints.

Other than that, I make dill pickles, but truthfully, I don't use much dill for other things.

Annie

I love dill, but it is one of those herbs that I prefer fresh. I like it finely snipped in Matzo Ball soup and in potato salad, cream sauces for fish and shellfish. I also use it in a number of Greek recipes, rice, cabbage rolls, meatballs, spinach, soups, etc...

Ann

Dried dill? Throw it away, tastes like dust. Fresh dill--boiled baby potatoes, gravlax, cukes in yogurt, pickles, Bloody Marys.