467 dilli recipes

Pickled herring in sour cream with hard-boiled eggs, chopped apple, onion, and fresh dill. A classic Eastern European appetizer served cold on rye bread.

A lighter ranch dressing made creamy with nonfat cottage cheese, low-fat mayo, and buttermilk powder, brightened with fresh dill and shallot. Thick, tangy, and only 19 calories per serving.

Chilled spinach yogurt soup with potato, dill, and a nutmeg finish. Bright green, tangy, low-fat, and ready for hot weather dinners or a cool starter.

This vibrant Creole-style rémoulade sauce, a zesty twist on tartar sauce, boasts bold flavors from whole-grain mustard, tangy pickles, and a kick of cayenne. Perfect for crab cakes, shrimp, or any fish dish, it’s a versatile condiment that elevates seafood with its creamy, spicy profile.

Kosher dill pickles canned in a brine of vinegar, mustard seeds, peppercorns, garlic, and dill. Crunchy small-batch jars ready to crack open in 2 to 3 weeks.

Nice way to dress up peas. The mushrooms, water chestnuts and celery add some needed texture. Just a hint of curry adds some nice warmth but is not in any way overpowering and the chicken bouillon powder infuses the flavor.

Carrot and acorn squash soup pureed silky smooth with thyme, dill and white pepper. Vegetarian, naturally sweet from roasted squash and grated carrots, thickened with a handful of rolled oats instead of cream.

Delicious cornbread, and the texture was great. I used whole wheat flour, and the bread still came out soft and fluffy. Used 2 large eggs instead of 3 egg whites, 2% milk, and 2% yogurt instead of fat-free version, which definitely gave the cornbread a richer taste. Served it with homemade kale, potato and white navy bean soup. A delicious and hearty meal.

An interesting way to make bread, and it actually makes great flavor and texture bread.

Pasta with creamy dill sauce, a light milk-based sauce built on shallots, garlic, and sherry, tossed with fresh dill, oven-dried cherry tomatoes, and shaved parmesan. A quick, low-fat creamy pasta with bright flavor.

Warm and juicy mushroom filling spiked with goat cheese inside buttery flaky puff pastry.

These are great party pickles that are ready in a flash, no need to wait weeks. A great way to add zing to otherwise boring zucchini.

Tangy and tasty salad that combines fall/winter fruit and beets with a creamy dressing. Feel free to use canned or pickled beets in place of the fresh beets to save time.

Turn a potato into a full blown sandwich by stuffing it into this SPUDWICH!

While Loomis says that this salad does not keep well and shouldn't be counted on for leftovers, she says that it's one of the most popular potato salads she's ever made.

A pretty side-dish that can be made ahead of time. Roasted asparagus and tomatoes with a refreshing citrus marinade, a quick and easy and tasty way to serve asparagus with lively colors.