Lemon Dill Dip Food

LEMON-DILL DIP

Steps:

• 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.

LEMONY DILL HUMMUS DIP

Steps:

• Cover the chickpeas with 3 cups water in a large pot with 1 teaspoon baking soda and refrigerate 8 hours or overnight to soak.
• The next day, strain the chickpeas and discard the soaking liquid. Rinse the chickpeas and return them to the pot. Add the remaining teaspoon baking soda and water to cover by about 3 inches. Bring to a boil over high heat, then turn the heat down to a simmer and cook, skimming off and discarding any foam that rises to the surface, until the chickpeas are very soft and creamy (not crumbly) when pressed between a thumb and forefinger, about 40 minutes. If the liquid boils off while cooking, add more water to cover and continue to cook.
• Strain the chickpeas and discard the liquid. Let the chickpeas sit in the strainer to drain and dry out for 5 minutes. Put the chickpeas in the bowl of a food processor along with the tahini, lemon juice, garlic, all but a pinch of the dill and 1 1/2 teaspoons salt and process until the mixture is a paste, scraping down the bowl as necessary. With the motor running, slowly pour in 1/4 cup of the ice water and continue to process until the mixture is smooth and light, about 5 minutes, adding more water a tablespoon at a time until the desired consistency is reached.
• Transfer the hummus to a shallow bowl and cover by lightly pressing plastic wrap directly onto the surface of the hummus; let sit at room temperature until ready to serve, up to 1 hour. (The hummus can also be made a day ahead and refrigerated. Take the hummus out of the refrigerator to warm up 30 minutes before serving.)
• Before serving, remove the plastic wrap from the hummus. Smooth the outer rim of the hummus with the back of a large kitchen spoon, creating a slight well in the center. Dollop the yogurt in the center. Scatter the radish slices and capers on top, sprinkle with the reserved dill and serve with slices of pumpernickel bread and cucumbers.

SKINNY LEMON-DILL DIP

Steps:

• In a small bowl, stir together yogurt, sour cream, capers, dill or thyme, and lemon peel.
• To serve, stir dip; if desired, garnish with additional lemon peel and fresh dill or thyme. Serve with dippers.

LEMONY FRUIT DIP

Steps:

• In a bowl, mix confectioners' sugar, lemon zest and lemon juice until blended. Stir in whipped topping and, if desired, food coloring. Refrigerate, covered, at least 4 hours before serving. Serve with fruit.

CREAMY DILL DIPPING SAUCE

Steps:

• In a small mixing bowl, combine sour cream, mayonnaise, dill, lemon juice, and salt and pepper. Cover and refrigerate 1 to 2 hours before serving.

SIMPLE LEMON FRUIT DIP

Steps:

• In a small bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Whisk in sour cream. Chill until serving. Serve with fruit.

LEMON AND DILL SEASONING FOR FISH AND VEGETABLES

Steps:

• COMBINE all ingredients into a small container and shake well.
• STORE tightly sealed in a cool, dry place and shake well before using.
• SPRINKLE over fresh fish before baking, broiling, grilling or steaming, or over fresh vegetables before steaming.
• SUGGESTION TO FURTHER ENHANCE SEASONED FISH: Coat first lightly with olive oil before seasoning. Add a small pinch of dried tarragon or crushed rosemary, then cook as desired.
• TO PREPARE SEASONED RICE: Use 1 1/2 teaspoons Lemon and Dill Seasoning with each 1 cup water used for steaming rice. Or, you can use a portion of bouillon with water (2 cups water + 1 cup rice + 1 1/2 teaspoons Lemon and Dill Seasoning + 1 cube or teaspoon bouillon). To further compliment fish and seafood dishes add 1/4 teaspoon dried tarragon. Bring to a boil over stovetop for one minute. Reduce heat to low. Cover and simmer over low heat for 30 minutes. Uncover and fluff with a fork. Serves 4.
• TO PREPARE SEASONED RICE PILAF: Saute 1 tablespoon of 3/4-inch broken spaghetti or orzo pasta with 1 tablespoon slivered almonds in 1 tablespoon butter or olive oil until golden. Add 2 cups low-sodium broth, 1 1/2 teaspoons Lemon and Dill Seasoning, 1 cup rice, and 1 teaspoon capers if desired. Bring to a boil over stovetop for one minute. Reduce heat to low. Cover and simmer over low heat for 30 minutes. Uncover and fluff with a fork. For Greek-style pilaf add a pinch each dried crushed mint and oregano before boiling, then fluff rice with 2 tablespoons crumbled feta cheese after steaming. Serves 4.