Combine chicken with remaining ingredients in large bowl, stir well to coat chicken.
Cover, refrigerate 3 hours or overnight.
Remove chicken from marinade, reserve marinade.
Place chicken on wire rack in baking dish.
Bake, uncovered, in moderate oven about 50 minutes or until well browned and tender, brushing occasionally with reserved marinade.
Serve with Dill Dip.
Dill Dip- Combine all ingredients in a small bowl.
combine the ingredients for the dip together until smooth, cover and
Mix sour cream, mayo, dill weed & onion flakes together in a large bowl.
Then add season salt to taste.
Refrigerate for 1 hour then serve with potato chips.
Note 1: You must be careful with the season salt because when the dip is chilled the flavor becomes much stronger.
Note 2: You can double or triple the recipe to make bigger batches of dill dip.
Mix
sour
cream,
mayonnaise,
onion, parsley and dill weed. Chill.
Cut out round top on bread.
Pull out chunks of bread from inside
to hollow out loaf.
Fill hollow with dip. Use chunks to dip into dill dip.
he loaf with
the dill dip.
Use bread cubes to
Make this the day before. Excellent with fresh vegetables such as cauliflower, broccoli, carrots, celery, slices of cucumber, green peppers and cherry tomatoes.
(I make a tray of all these vegetables, fresh, with Dill Dip in the middle.)
Heat coals or gas grill. Place fish on 24-inch piece of heavy-duty aluminum foil. Brush salmon with oil and sprinkle with pepper. Wrap foil securely around fish. Cover and grill fish 4 to 6-inches from medium heat 20 to 30 minutes or until fish flakes easily with fork. Mix dill dip with milk until smooth. Serve salmon with dill sauce. Makes 6 servings.
Mix dill seed, celery seed, onion salt, garlic salt, onion flakes, parsley flakes, sour cream and mayonnaise together. Chill overnight.
Cut center out of rye bread and fill with dill dip.
Mix ingredients together; chill overnight.
Using whole pumpernickel or rye bread, cut out top and inside.
Fill will Dill Dip.
Place bread that was cut out of loaf around loaf for dipping.
Mix together and refrigerate overnight.
Wonderful with vegetables prepared around hollowed out rye bread loaf which has been filled with the dill dip.
Mix together as listed.
Serve with round rye bread.
Scoop out middle and tear in chunks.
Fill center with dill dip.
Put pieces of bread around bread on serving tray.
In a medium bowl, stir together the sour cream, cream cheese, mayonnaise, dill dip mix and spinach.
Cut out the center of the pumpernickel loaf, creating a bowl. Cut the removed bread into bite-sized pieces. Fill the hollowed loaf with the sour cream mixture. Serve with the bread pieces.
Mayo, Dill, Onion and Beef together in a bowl, best if done
Mix all ingredients together.
Chill.
Serve with fresh vegetables or carve out inside loaf of Italian or Jewish rye bread. Cut up portion of bread, cut out into small pieces.
Put dip into cavity of bread.
(Double recipe for this.)
Can use fat free mayonnaise and sour cream for 0 fat recipe.
Blend ingredients together until smooth; refrigerate.
This dip is best made the day before serving, to give the herbs time to flavor the cheese.
Excellent as a dip for fresh vegetables or on hunks of sourdough bread!
Puree all ingredients in a blender or food processor.
Cover and refrigerate until ready to serve.
Hint: I like to add about 2 T. fresh parsley leaves into the blender after everything else is pureed, giving it enough bursts to chop everything up nicely.
Use flat leaf parsley (which is best for flavor) and not the curly leaf parsley (which has very little flavor and is best used as a garnish).
Gradually blend, sour cream, miracle whip and cream cheese, beat until smooth.
Add lemon juice, mix well with a fork.
Add garlic, salt, dill and tabasco sauce, mix well.
Add horseradish. Pat shrimp dry with paper towel.
Cut shrimp (large ones) in about 4-5 pieces.
Mix lightly with ingredients.
Adjust seasonings to taste.
Serve with shredded wheat crackers, chips or corn chips. Tastes best the second day after made.
Makes about 2 cups.
Place Cream cheese in small sauce pan heat until melted.
Add lemon juice and Dill then mix well.
Allow to cool to room temperature then mix remaining ingredients and mix well.
Chill for at least an hour and serve.
A serving is 2 Tablespoons.
If you would like to use this as a dressing you may want to add skim milk to thin and replace the cream cheese with yogurt. That's an idea I haven't tried yet. This recipe is also a great addition to Tuna salad.
Mix all ingredients and chill for several hours before serving.
Best served with a round or rye bread hollowed out in the center of the bread and spoon dip into the bread bowl. Use the bread that has been cut out for dipping.
Mix all ingredients until well blended.
Tastes best if you let stand, covered, in refrigerator overnight.
Makes 2 cups of dip.