Dilly of a Dip

  • 1 cup sour cream
  • 1 cup mayonnaise
  • 3 cloves garlic, minced
  • 2 tablespoons dried dill weed
  • Juice of half a lemon
  • 1 teaspoon hot sauce
  • Pinch of salt
  • Pinch of ground black pepper

Combine all ingredients in a small glass or ceramic bowl. Cover and chill for several hours or overnight, if possible.

Dreamy Dill Creamed Potatoes

  • 2 pounds new potatoes
  • 2 tablespoons olive oil
  • ½ cup onion, diced
  • 3 cloves garlic, minced
  • 1 quart heavy cream
  • 3 tablespoons dried dill
  • Salt and pepper to taste

Cover the potatoes with water in a large pot and bring to a boil. Cook until tender, about 15-20 minutes.

Meanwhile, sauté the onion and garlic together in the olive oil until tender, but not caramelized.

Drain potatoes, and return to the pot. Add the onion, garlic, and dill to the pot, but don’t stir. Add the cream. Gentle return the potatoes to a boil, then turn down the heat to low. Let simmer for 20 minutes, stirring occasionally. (The sauce will thicken.) Remove from heat, season with salt and pepper, and serve.

Sweet Pea Salad with Tangy Dill Dressing

  • 1 bag frozen baby peas, defrosted
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons prepared horseradish
  • 1 tablespoon Dijon-style prepared mustard
  • 1 tablespoon dried dill weed
  • Salt and pepper to taste

Drain defrosted peas and then dry on paper towels. Add peas to a large salad bowl.

In small bowl, blend together the mayonnaise, sour cream, horseradish, mustard and dill weed. Pour over the peas and gently toss. Season with salt and pepper. Cover and chill for at least 2 hours. Serve cold.