Dip Essentials Dilly Dill Dipping Sauce Recipes
DILL DIP
Be prepared-you'll likely need to make a double batch of this delightful dill dip recipe. One is never enough when we have a get-together! It tastes fantastic with just about any vegetable, so you can use whatever you have on hand as a dipper. -Kathy Beldorth, Three Oaks, Michigan
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first 7 ingredients. Chill for at least 1 hour. Serve with vegetables or potato chips.
Nutrition Facts : Calories 123 calories, Fat 13g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 219mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
CREAMY DILL DIPPING SAUCE
A tasty creamy dill dipping sauce.
Provided by Jackie Smith
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 1h5m
Yield 5
Number Of Ingredients 5
Steps:
- In a small mixing bowl, combine sour cream, mayonnaise, dill, lemon juice, and salt and pepper. Cover and refrigerate 1 to 2 hours before serving.
Nutrition Facts : Calories 129.1 calories, Carbohydrate 1.5 g, Cholesterol 14.3 mg, Fat 13.6 g, Protein 0.9 g, SaturatedFat 4.3 g, Sodium 75.6 mg, Sugar 0.2 g
DIP ESSENTIALS: DOUBLE-DILL DIPPING SAUCE
Fresh dill weed, and crispy dill pickles compete for your flavor attention in this sauce that is great for chicken, fish; even French fries, and chips. It comes together in a matter of minutes, and then (if you can wait) let it sit in the fridge for an hour or two... you won't regret the wait. So, you ready... Let's get...
Provided by Andy Anderson !
Categories Dips
Time 10m
Number Of Ingredients 9
Steps:
- 1. PREP/PREPARE
- 2. Gather your Ingredients (mise en place).
- 3. Add all the ingredients together in a mixing bowl.
- 4. Mix until the ingredients are fully combined.
- 5. Chef's Note: Add some salt and paper, to taste.
- 6. Chef's Tip: I think this recipe requires a good amount of salt, but that's just me.
- 7. Cover and place in the fridge for an hour or two.
- 8. PLATE/PRESENT
- 9. Serve as a dip with fish, chicken, fries, or chips. You can also use it to drizzle on fish or chicken before serving. Enjoy.
- 10. Keep the faith, and keep cooking.
DIP ESSENTIALS: DILLY DILL DIPPING SAUCE
I am working on a new recipe for chicken tenders, and I thought it was high time I pulled out and revamped my favorite chicken dipping sauce. As you can see, it is extremely easy to make, and you probably already have the ingredients, lurking about your kitchen cupboard. I love recipes with dill in them, and this one is no...
Provided by Andy Anderson !
Categories Dips
Time 10m
Number Of Ingredients 10
Steps:
- 1. PREP/PREPARE
- 2. I do not usually add salt to this recipe; however, the option is yours to choose. Remember good chefs, taste their food before serving, and season accordingly.
- 3. If you have the time, this recipe really benefits from spending the night in the fridge. It gives the ingredients a chance to get to know each another.
- 4. Not all hot sauces are created equal. The reason that I like Frank's Hot Sauce so much is that it is not as screamingly hot as other brands, and it has this unique vinegary taste to it that compliments recipes, such as this one. If you are using another type of hot sauce, add a small bit at a time, and then taste. You can always make it hotter, but it would be extremely difficult to reverse the heat.
- 5. I love the flavor that smoked Spanish paprika brings to this dip; however, you do not have that brand, use whatever one you have handy.
- 6. Gather your Ingredients (mise en place).
- 7. Add the ingredients to a small mixing bowl.
- 8. Thoroughly mix all the ingredients together, and do a final tasting for proper seasoning.
- 9. Store in a tightly sealed glass container in the fridge, until ready for serving.
- 10. Chef's Note: If properly stored, it should stay fresh for 7 - 10 days.
- 11. PLATE/PRESENT
- 12. I love serving this sauce with chicken tenders, but I think it would also work drizzled over a nice sautéed piece of trout. Enjoy.
- 13. Keep the faith, and keep cooking.
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