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
OU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
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
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.
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.)
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.
at excess moisture from fish. Dip fish in dry mix and
Mayo, Dill, Onion and Beef together in a bowl, best if done
little. This is the best size for me, I like
Mix in food processor.
Makes approximately 1 pint of the best vegetable dip ever.
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!
Brown the meat and drain. Put the meat back in the pan and add seasoning packet with 2/3 cup of water and bring to a boil. Let cool.
Spread the french onion dip in a 13*9 dish. After the meat has cooled layer that over the dip. Layer the rest of the ingredients as listed. Serve immediately or refrigerate til ready. Enjoy!