Oh my. The garden asplode. Zucchini, broccoli, carrots, green beans, broccoli. And the broccoli isn’t sporting those horribly invisible green worms yet. I think.

There’s still lettuce and peas, though that’s ending now that hot temps have arrived, and cucumbers coming along, and some poblanos that are looking mighty big, and swiss chard with leaves 2 feet long, I kid you not.

Not to mention dill.

I haven’t felt much like cooking the veggies yet, so I mixed up this dill dip that I love. Did I mention there’s dill in the garden too? Oh, I did. Guess what, it’s a perennial if you let it be so. Well, it’ll die away completely in the fall. But it’ll drop a zillion seeds, all of which will come right on up the next spring. So now there’s a loosely-defined “dill section” in the garden. Get some dill seed or plants for yourself, and you too can effortlessly have fresh dill from spring to fall, every year.

ha ha, she said “dip”

This dill dip is polite, yet ruthlessly efficient at what it does — delicately seasoned with a bit of parsley and a touch of seasoned salt and onion warming the background, it’s a dip where the freshness of dill dominates. I just consumed 1 large zucchini, 2 small carrots, and a good number of broccoli florets thanks to this dip. Go veggies!

the best dill dip evar

Of course this is best with fresh dill and parsley, but you can use dried in a pinch. Use 1-1/2 tablespoons dried dill, and for parsley use 1/2 a tablespoon.

prep: 10 minutes
to table: 40 minutes (let it chill, the longer the better)
servings: 16

1 cup sour cream
1 cup mayonnaise
1-1/2 tablespoons minced onion
1 teaspoon seasoned salt
1-1/2 tablespoons fresh flat-leaf parsley, chopped finely
4-1/2 tablespoons fresh dill, chopped finely

In a medium bowl, stir together the sour cream, mayonnaise, onion, seasoned salt, parsley, and dill. Mix well. Chill at least 30 minutes to allow flavors to mingle.

© Amy for Shiny Cooking, 2009. | Permalink | 8 comments | Add to del.icio.us
Post tags: dill