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Dill Dip

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MyKidsRQte

Fri, Oct 13 2006, 12:37 am

Can anyone give me the recipe for a dill dip? I went to someone for the first days Yom Tov and she served an amazing dill dip, that each of my kids loved. The only problem is she was able to give me ingredients but not the actual recipe.

momofgirls

Fri, Oct 13 2006, 12:40 am

I found this from an old forum
Posted: Tue, Jun 07 2005, 12:44 am Post subject:

Here is a dill sauce that I serve with salmon, or you can dip veggies or anything in it if you'd like:

1 cup mayonnaise
1 tsp. dill
1 Tbs. pickle juice
1 tsp. sugar
1 tsp. lemon juice
1/4 tsp. salt

Mix all ingredients together and serve!

chocolate moose

Fri, Oct 13 2006, 9:50 am

thanks from me too!

MyKidsRQte

Fri, Oct 13 2006, 10:58 am

Thanx, Mom!!! I am going to try it.

chocolate moose

Fri, Oct 13 2006, 11:29 am

You can mix it up on Shabbos and yomtov since it doesn't require a blender......like if extra guests come or if you run out of what you have...and the proportions don't look too hard to approximate, either!

carrot

Fri, Oct 13 2006, 12:28 pm

dill, garlic, and mayonnaise will work too. if you have an immersion blender with a container that it fits into, it takes about 2 seconds to make.

momontherun

Fri, Oct 13 2006, 12:39 pm

I have a similar recipe, except that I dont put in mayonnaise. I make alot of the base and it stays fresh for a while. every shabbos I just mix a teaspoon or two with mayonnaise.

MyKidsRQte

Fri, Oct 13 2006, 5:17 pm

Thanx, Mom. I made it, and My kids love it.

Git Yom Tov

greatfulmom

Thu, Jan 25 2007, 2:14 pm

I have a fantastic recipe for dill dip...

1 lg. jar of mayonnaise
3-4 dill pieces
3-4 parsley leaves and stems
leaves of 3 celery sticks
3 cloves garlic

Blend the entire recipe, and yippee... Nobody can beat this dill dip...

It's delicious with anything, especially salmon fish on shabbos.

P.S. It lasts a long time, just like a jar of mayonnaise does, so I keep it in fridge, and use it every shabbos, but it's so good, it didn't last me more than two weeks.

TzenaRena

Thu, Jan 25 2007, 2:19 pm

the dill in the original recipe seems to be dry. If I want to substitute fresh weed, what are the proportions?
and thanks gratefulmom for the other recipe.

chocolate moose

Thu, Jan 25 2007, 2:24 pm

I don't hve luck with mayo dips . . .

BeershevaBubby

Fri, Jan 26 2007, 1:28 am

When using fresh herbs, always use more than if you were using the dried version. Dried herbs have much more concentrated flavor.

Also, if you don't outright chop the herbs (both fresh and dried) be sure to 'bruise' them by mushing them in your hands to release the oils and flavors. (When I use dried oregano for sauce, I pour some into the palm of my hand and grind my hands together over the pot. When I use fresh mint in lemonade, a crack the stems and break the leaves).

One last thing: If you want to make dairy dip, use yogurt instead of mayo. You might also want to substitute tofu sour cream for mayo...

Mishie

Fri, Jan 26 2007, 1:54 am

When I make Dairy dips, I use Sour-Cream as the base.

It gives it a very creamy and delicate flavor.

BennysMommy

Fri, Jul 20 2007, 8:48 am

momofgirls wrote:

is this recipe very liquidy or can I get away with putting it on the table as a dip for challah?

daisy

Fri, Jul 20 2007, 9:03 am

TzenaRena wrote:

the dill in the original recipe seems to be dry. If I want to substitute fresh weed, what are the proportions?
and thanks gratefulmom for the other recipe.

Tzena, how do you clean your fresh dill?

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