s rising, combine the ingredients for the dip together until smooth, cover
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.
it
in refrigerator
for
at
least 3
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 and refrigerate for 1 hour.
Put inside round 2 pound rye bread or use for vegetable 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.
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 all the ingredients together and refrigerate.
When ready to use, place the Hawaiian bread on a large plate and break the bread apart in the center, large enough for your dip.
Lay the broken pieces around the bread.
Pull the bread apart and dip.
Mix together and refrigerate overnight.
Wonderful with vegetables prepared around hollowed out rye bread loaf which has been filled with the dill dip.
Combine first 2 ingredients.
Beat until smooth.
Stir in remaining ingredients.
Cover and chill.
(For thinner dip, add 1 to 2 tablespoons milk.)
Serve with potato chips.
Mix and chill.
Use for vegetable 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 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.
t 220\u00b0C (425\u00b0F) for the whole time you prepare
combine all the ingredients for the dip except the water in a
ver a bowl. Let stand for 30 mins. Rinse under cold
ix the Sour Cream, Mayo, Dill, Onion and Beef together in