Dill Weed Recipes
Lemon
Dill Chicken Sandwiches
4 chicken breasts, flattened to 3/8"
6 tablespoons butter, softened and divided
1 clove garlic, minced
3/4 teaspoon Spice Barn Dill
Weed, divided
8 slices French Bread
4 tablespoons soft cream cheese
2 teaspoons lemon juice
lettuce and tomato
Melt 3 tablespoons butter,
add garlic and 1/2 teaspoon dill weed. Saute chicken until done; remove and
keep warm. Slice bread into 1/2" slices; spread with remaining butter.
Grill bread on both sides until golden. Combine cream cheese, lemon juice,
and remaining dill; spread on one side of grilled bread; top with lettuce,
chicken, and tomato; top with remaining bread.
Favorite Dill
Dip
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon Spice Barn Dill
Weed
1 teaspoon seasoned salt
Combine ingredients, cover and refrigerate. Chill for at least 2 hours,
preferably overnight. Serve with chip or raw vegetables.
Dilled Potato Salad
3 pounds new potatoes, scrubbed and
quartered
1/2 cup Italian-style salad dressing
3/4 cup mayonnaise
1/4 cup chopped green onions
2 teaspoons
Spice Barn Dill Weed
1 teaspoon Dijon mustard
1 teaspoon lime or lemon juice
1/8 teaspoon pepper
Bring a large pot of water to a boil. Add
potatoes, and cook for about 10 minutes, or until tender. Drain, and set
aside to cool. In a large bowl, stir together the salad dressing,
mayonnaise, green onions, dill, mustard, lemon juice, and pepper. While the
potatoes are still warm (not hot), stir into the bowl until coated.
Refrigerate for a few hours to blend flavors before serving.
Submitted by:
Margie Kirkland
Dill & Onion Steaks with
Horseradish Sauce
1/2 cup dry white wine
1 tablespoon olive oil
2 1/2 tablespoons
Spice Barn Dill Weed
1 1/8 teaspoon
Spice Barn Cracked Black Pepper
1/2 teaspoon salt
8 4 ounce beef tenderloins cut 1" thick
2 large onion, thinly sliced and separated into rings (about 2 cups)
2/3 cup mayonnaise
1/3 cup sour cream
4 teaspoons prepared horseradish
1/8 teaspoon salt
For marinade, in a small bowl combine wine,
oil 1 1/2 teaspoons of the dill weed, 1 teaspoon of the pepper and the 1/2
teaspoon salt. Trim fat from meat. Place steaks and onions in a large
plastic bag set in a shallow dish. Add marinade; close bag. Marinate in
the refrigerator for 4-24 hours, turning bag occasionally. Drain steaks,
reserving marinade and onions. Broil or grill steaks to desired doneness.
Meanwhile, in a large skillet heat the reserved marinade and onions to
boiling. Reduce heat, cover, and simmer for 10-12 minutes or until onions
are tender. For sauce, combine mayonnaise, sour cream, horseradish, the
rest of the salt, the remaining dill weed, and the remaining pepper. To
serve: pile onions on plate, top with fillet, top with sauce. Fresh or
dried dill may be used as garnish.
Dilled Cucumber Salad
2 medium cucumbers, thinly sliced
1/3 cup green onion, thinly sliced
1 teaspoon
Spice Barn Dill Weed
1/2 teaspoon salt
1/8 teaspoon Spice
Barn White Pepper
3/4 cup sour cream
lettuce leaves
Drain cucumbers between paper towels.
Combine cucumbers with next 4 ingredients. Fold in sour cream. Serve on
lettuce leaves.
Garlic-Dill Mayonnaise
1 cup mayonnaise
2 cloves garlic, pressed
2 1/2 teaspoons lemon juice
3/4 teaspoon
Spice Barn Dill Weed
1/8 teaspoon each: salt and pepper
Combine all ingredients and chill to allow
flavors to blend. Serve with fish.
Lime-Dill Grilled Chicken
8 boneless, skinless chicken breasts
1/2 cup lime juice
1/3 cup olive oil
4 green onions, chopped
4 cloves garlic, minced
1 tablespoon
Spice Barn Dill Weed,
divided
1/4 teaspoon
Spice Barn Ground Black Pepper
Combine juice, oil, onions, garlic, pepper
and 2 teaspoons dill; add chicken and marinate 2-4 hours. Drain, discard
marinade. Grill chicken for 12-15 minutes; turning once. Sprinkle with
remaining dill before serving.
Ranch-Cucumber Potato Salad
5 pounds red potatoes
4 stalks celery, sliced thinly
5 green onions, sliced
2 tablespoons
Spice Barn Dill Weed
2 teaspoons salt
2 cups mayonnaise
16 ounce bottle ranch cucumber dressing
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