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,
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
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.
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.
ix the Sour Cream, Mayo, Dill, Onion and Beef together in
Peel, seed and finely dice the cucumber.
Using a colander, squeeze out any excess water from the cucumber chunks.
Place in a bowl and blend well with the dill.
Blend in the remaining ingredients and mix thoroughly.
Cover and chill.
Place cream cheese in a mixing bowl and whip with an electric mixer until fluffy.
Add dressing, milk and dill weed.
Mix well until well blended.
Stir in cucumber and onion.
Cover and refrigerate at least one hour to allow flavor to blend.
Blend all ingredients, except bread.
Cut a hole in the top of the loaf of bread; hollow out the loaf, saving bread chunks to dip in the finished dip.
Chill dip prior to serving.
Place dip inside of bread loaf and surround the loaf with bread chunks for dipping.
Mix sour cream, mayonnaise, scallions, dill, lemon juice, salt, and any optional ingredients as listed.
Chill dip for at least 2 hours to allow flavors to marry.
Serve the dip with snow peas as your dipper(s).
Don't have snow peas? Use what is in season for your area. Blanched asparagus, baby carrots, or cucumbers or of course, chips.
Mix sour cream, mayonnaise, parsley, minced onion and dill to make dip.
Use hollowed bread for bowl and bread cubes to dip.
Thoroughly combine sour cream, mayonnaise or salad dressing, minced dried onion, dill weed and seasoned salt.
Cover and chill thoroughly to blend flavors.
Serve with fresh vegetable dippers or crackers.
Makes 2 cups dip.
Blend cream cheese, sour cream, dried onion, season salt, mayonnaise, dillweed and salt.
Chill in refrigerator for 24 hours.
Cut a 6-inch circle from top of round bread loaf.
Set aside circle to use as a lid.
Remove bread inside of loaf in small bite size pieces.
Put crust shell on a serving tray and put chilled dip inside loaf.
Arrange bread pieces around loaf to serve.
Store in refrigerator.