Fresh Dill Dip
I absolutely love growing herbs in the garden. Fresh dill, basil, and oregano are some of my favorites! The thought of using fresh herbs instead of dried has always appealed to me. My struggle lies in knowing what to do with all of the different herbs. In the past, the fresh dill I’ve grown has usually only been used in pickles. And while there’s nothing wrong with fresh dill pickles, I always had more dill than the pickles needed.
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Eating Fresh Vegetables
Several years ago I’d read a snippet from Jessica Seinfeld about how her kids were always “starving” just before dinner. Her solution to the problem included putting out fresh cut veggies and dip or hummus. Even if the kids filled up on this pre-dinner snack, it was all raw veggies! I loved this idea for my own family, but many of the dips at the grocery store are filled with 20+ ingredients and some I couldn’t pronounce. No good.
So how could I solve both my problems of having too much dill and providing my kiddos with a dip that they liked and encouraged them to eat vegetables? Fresh Dill Dip.
Fresh and Lighter
I knew fresh dill dip would have to contain dill, but many creamy dips are filled primarily with mayonnaise and sour cream. While I still used both mayo and sour cream, I wanted to lighten my fresh dill dip, so I incorporated greek yogurt. It has a lot of the the tang of sour cream minus the fat, but the added benefits of probiotics. And one of my favorite homemade ranch recipes calls for fresh, raw garlic, and I love the bite it gives. So I knew I wanted to include fresh garlic in this recipe. Fresh dill and garlic? A match made in heaven.
Here’s what you’ll need for my Fresh Dill Dip:
1/2 cup mayonnaise (I use Duke’s, because it’s the best.)
1/2 cup sour cream
1/2-2/3 cup Greek yogurt (I used non-fat)
2 cloves garlic (minced or pressed)
1/2 tsp onion powder
1/4 tsp salt (I used pink Himalayan)
2 Tbsp fresh dill, chopped
- Combine mayo, sour cream, and yogurt in a medium sized bowl and stir well. Using a garlic press, add two cloves of garlic to the yogurt mix (or mince the garlic if you don’t have a press). Stir again.
- Add in the onion powder, salt, and fresh dill. (Remove the dill from the larger stem; the stem is tough and you don’t want to include it in the dip.) Stir well.
- Cover bowl and refrigerate dip for at least one hour before serving. I usually make it a day in advance. Serve with freshly cut vegetables, pita bread, or anything else you can get your hands on!
My kids love this, and they’ll eat raw veggies by the boatload if they can dip them in this fresh dill dip. It’s the perfect addition to any cookout, dinner party, or any occasion where a healthy snack is needed. And you’ll be using up some of those fresh herbs from the garden. I’ll be posting next week on using dill again for quick pickles, so stay tuned.
I’d love to know if you have any suggestions for using up garden fresh dill. Please comment below. Have a great week and happy gardening!