Dill Recipes


Availability: Occasional in summer

Storage tips: Refrigerate in a plastic bag. Dill should store at least a week.

How to eat: Dill is most often eaten as a garnish or in small amounts in a salad, salad dressing, or sauce.  We enjoy dill especially with cucumbers in either a stir-fry or in a cold salad with sour cream or yogurt.  Of course dill is also an important flavor in pickles.  Check our 'Cucumber' recipes section for details on some of these options.

How to preserve:  FREEZE: chop and put into freezer bag for use in salad dressings, dips, soups, sauces, etc.

Or put it into pickles!

Or Dehydrate for later use.

We made this and had it with cut up carrots, hakurei salad turnips, and bok choy stems for dipping!  Delicious and easy.  Try switching up the herb combo, too, by using cilantro or parsley or even basil!

1 8oz package of cream cheese
2 TBLS to 1/2 cup milk (possibly more)
1-2+ garlic scapes, minced
 ½ bunch dill, minced
salt and pepper to taste

Soften cream cheese for a few hours at room temperature.  Mix in garlic scapes and dill.  Add to mixer and slowly add milk until desired “dip-able” consistency is reached.  Season to taste with salt and pepper.  Serve with cut up veggies!

1/4 cup fresh dill, finely minced
2 cloves garlic, minced (or 1 garlic scape)
3 tablespoons red wine vinegar (or other vinegar)
1/3 cup olive oil
salt and pepper to taste

Wisk together all ingredients and serve over a lettuce salad, or cold beets, or cold green beans, or anything else!

  • 2 cups olive or sunflower oil
  • ½ cup lemon juice
  • ½ cup Dijon mustard
  • 1-2 TBLS honey
  • 2 tsp salt
  • ½ tsp black pepper
  • ¼ cup scallions, minced
  • 1 bunch dill, finely chopped

Mix all ingredients in a quart jar and serve over salad, fish, chicken or cooked veggies. Store in fridge for 1-2 weeks.


  • 3 tablespoons Dijon mustard
  • 1/4 cup plain whole milk yogurt
  • 3 tablespoons finely chopped fresh dill
  • 2 tablespoons fresh lemon juice

Combine ingredients into a sauce.  Delicious on fish, or even as a dip for chips!  Enjoy!

You can use this sauce over just about any roasted veggies!  I just made a list that goes with August veggies, but feel free to compile your own with whatever you've got that's in season!

  • Cooking oil
  • carrots, chopped
  • baby beets, chopped
  • kohlrabi, peeled and chopped
  • eggplant, chopped
  • summer squash, chopped
  • green/dragon beans, chopped
  • salt and pepper to taste

Spread carrots, beets, kohlrabi on a baking tray. Toss with oil, salt, pepper and roast at 400 for 15-20 mins. Add summer squash, eggplant, green beans and roast another 10-20 minutes more until everything is tender. Drizzle with one of the dill sauces below:

  • 2 TBLS lemon juice
  • 2TBLS dill, finely chopped
  • Salt and pepper to taste

Mix with EITHER:

  • ½ cup sour cream + ¼ cup heavy cream
  • OR ¼ cup tahini + ¼ cup hot water

This dressing is all purpose!  You can use it on salads, fish, with cold beets or potatoes. 

1 bunch dill, minced
1/2 cup yogurt
2 tablespoons sour cream
2 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon salt

Whisk together all above ingredients and pour over desired food.