Dill Seeds are well known, but Dill Weed deserves more credit! It’s the star of the show in this adaptation of the Pioneer Woman’s Dill Dip. I served it with raw veggies and as a sauce on Baked Salmon, at my brother Ron’s suggestion. So delicious!
How I fell in love with Dill Weed: My neighbor Gene has tons of dill growing in his garden and let me harvest quite a lot last fall. Drying dill weed is easy and it adds great flavor to many dishes. I often make Salmon with dried dill, salt, pepper and garlic powder.
Ree adds 2 Tbsp of pickle juice, but I didn’t have any so I just added a little vinegar. She also only uses mayo and sour cream, but since I had a lot of plain yogurt, I drained it and used about a cup.
1/2 cup mayonnaise
1 cup sour cream
1 cup plain whole milk yogurt, drained (see note 1 below)
2 tsp vinegar
2 Tbsp dried dill (see note 2 below)
1 Tbsp dried parsley
1 Tbsp dried minced onions
1/2 tsp garlic powder
1/2 tsp black pepper
1/4 tsp kosher salt
Mix all ingredients in a medium bowl. Cover with plastic and store in the fridge overnight. Taste before serving and add salt if needed. The minced onions rehydrate and blend with the dill to make a truly delicious dip.
To make your own “greek” style yogurt at home you just need an empty yogurt container and a paper coffee filter. Cut a few notches in the bottom of the container, and tuck a coffee filter down around the bottom. Add the yogurt and let it drain into a deep cup in the fridge for several hours or overnight. If you let it drain until it is quite thick, you can actually season it and use it as a very soft cheese.
Here’s my notched yogurt container:
Drying Dill is also super easy, you can tie it as shown in the beautiful photo above by Elena Kloppenburg on Unsplash. Or you can just use a clothespin to hold it. Then just pop it in a folded down brown paper lunch bag and wait a few days. Keeping the stems intact, crush the leaves, leaving as much stem as possible. Store in a mason jar with a tight seal.