Unclebillsdilldip Recipes

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20 EASY DIP RECIPES: TACO DIP & MORE!



20 Easy Dip Recipes: Taco Dip & More! image

This taco dip recipe is fast and easy: the ideal party appetizer for a crowd! Scoop up this irresistible creamy mix with tortilla chips.

Provided by Sonja Overhiser

Categories     Dip

Time 10m

Yield 10

Number Of Ingredients 11

8 ounces cream cheese, softened*
1 cup Greek yogurt (or sour cream)
3/4 cup salsa
2 teaspoons each cumin and chili powder
3/4 teaspoon kosher salt
1/2 teaspoon each garlic powder, onion powder, and black pepper
1 cup Mexican blend cheese
1 cup chopped iceberg lettuce
1 tomato, chopped
1/4 cup sliced black olives
Optional toppings: minced red onion, chopped cilantro, pickled jalapeños

Steps:

  • In a large bowl, whisk the softened cream cheese, Greek yogurt, salsa and spices until it's fully smooth. The mixture will start out chunky, but keep whisking until the cream cheese is fully smooth. (It takes a few minutes, so be patient!)
  • Place the cheese mixture in the bottom of a circular glass pie plate or other circular dish. Smooth into an even layer.
  • Top with the cheese, chopped lettuce, chopped tomato, black olives, and other optional toppings. Serve immediately with tortilla chips, or refrigerate until serving. (Leftovers last up to 3 days refrigerated.)

Nutrition Facts : Calories 157 calories, Sugar 2.8 g, Sodium 256.3 mg, Fat 12.9 g, SaturatedFat 7.2 g, TransFat 0 g, Carbohydrate 4 g, Fiber 0.5 g, Protein 6.9 g, Cholesterol 37.3 mg

UNCLE BILL'S DILL DIP



Uncle Bill's Dill Dip image

Make and share this Uncle Bill's Dill Dip recipe from Food.com.

Provided by William Uncle Bill

Categories     < 15 Mins

Time 15m

Yield 2 cups, 8-10 serving(s)

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 1/2 teaspoons dried dill weed
1 teaspoon beau monde seasoning
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped scallion

Steps:

  • In a mixing bowl, add softened cream cheese, and mayonnaise and mix well to blend.
  • Add dried dill weed, Bea monde seasoning, parsley and scallions and mix well to blend.
  • Chill before serving.
  • Refrigerate any unused portions.
  • Bea Monde Seasoning is available in most super markets or specialty food stores.
  • If desired, you may substitute and use sour cream instead of cream cheese.

VEGETABLE DILL DIP RECIPE



Vegetable Dill Dip Recipe image

Categories     Appetizer     side dish

Yield 10-12

Number Of Ingredients 9

1 cup mayonnaise
1 cup sour cream
1 Tablespoon dried dill weed
1 Tablespoon dried minced onion
1 Tablespoon dried parsley
1 teaspoon seasoned salt
1 (16 ounce) package baby carrots - optional
2 cucumbers (sliced) - optional
1 (10 ounce) package cherry tomatoes - optional

Steps:

  • Combine all ingredients together in a large bowl.
  • Cover and store in fridge for at least 30 minutes before serving (I like to make it the day before serving it so that the flavors can really meld together).
  • Serve with your favorite vegetables (carrots, broccoli, cauliflower, peppers, tomatoes, etc), crackers, or potato chips.

Nutrition Facts : Servingsize 1 serving

UNCLE BILL'S DILL PICKLES



Uncle Bill's Dill Pickles image

I have been making this recipe for many years and have had excellent success each and every time. They stay nice and crunchy for a long time.

Provided by William Uncle Bill

Categories     Peppers

Time 16h10m

Yield 4 quarts

Number Of Ingredients 10

8 lbs young fresh dill cucumbers
8 large dill weed, heads and stems
5 large carrots, peeled and sliced into wedges
20 garlic cloves
4 medium jalapeno peppers (optional)
12 pieces horseradish root
3 1/2 cups water
1 1/2 cups white vinegar
4 tablespoons pickling salt or 4 tablespoons coarse salt
1/2 cup brown sugar, lightly packed

Steps:

  • PREPARATION OF DILL CUKES THE NIGHT BEFORE.
  • Remove blossom ends and stems and discard.
  • Place dill cukes into a large tub or a clean laundry tub.
  • Cover with cold water.
  • Add 2 bags of ice cubes or 1 block of ice.
  • Let chill overnight.
  • BRINE.
  • In a cooking pot, add water, vinegar, pickling salt and brown sugar and bring to boil.
  • Boil for 2 minutes.
  • Prepare 4- 1 quart wide mouth canning jars by washing well with soap and water and then rinsing well with hot water.
  • Place jars upside down on the rack in the oven and heat at 325 F for about 15 minutes.
  • Wash and drain dill cukes.
  • Place 1 dill head and stem in the bottom of each jar.
  • Stuff the jars with cukes, vertically.
  • Stuff a few sliced carrots, 5 garlic cloves and 4 horseradish pieces in the voids between the cukes in each jar.
  • Stuff one Jalapeno pepper into each jar.
  • Place another dill head and stem on top of the cukes in each jar.
  • Fill jars with hot brine to within 1/2" of top of jars.
  • Make sure that none of the dill head is touching the top of the jar.
  • Push the dill heads down if necessary.
  • Wipe tops of jars clean.
  • Prepare canning lids according to manufacturers instructions.
  • Place lids on jars and screw on screw tops finger tight only.
  • Prepare a canner and bring water to a boil.
  • Place jars in rack with lids up and immerse in the boiling water.
  • Boil or process for 10 minutes.
  • Remove jars onto a dish towel and cover with another dish towel to cool.
  • Jars are sealed when the lids pop and are concave (curved down).
  • Should any jar not seal, just remove the lid and discard and place another prepared lid and repeat the process.
  • When cooled and sealed, label jars and store in a cool, dark place.
  • Allow 4 to 5 weeks for flavors to develop before using.
  • This recipe makes 4- 1 quart jars and requires 12 to 16 dill cukes for each quart depending on the size of the cukes.
  • Dill cukes should be 4" to 5" long and as fresh as possible.

DILL DIP



Dill Dip image

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

1 cup mayonnaise
1 cup sour cream
2 tablespoons dried parsley flakes
1 tablespoon dried minced onion
2 teaspoons dill weed
1-1/2 teaspoons seasoned salt
1 teaspoon sugar
Fresh vegetables or potato chips

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.

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