51 dill recipes

A lighter (less butter) version of Hollandaise sauce with foolproof directions. This lemony creamy sauce is perfect for serving with any kind of fish.

Candied dill pickles transformed from store-bought dills into sweet-tart spears with sugar, vinegar, bay, and cloves. The Southern grandma trick that turns ordinary pickles into addictive snacking.

Grama's dill pickles are a classic hot-pack brine of white wine vinegar, water, and pickling salt poured over fresh cucumbers with sprigs of dill. Crunchy old-school pickles, ready after a few weeks of curing.

A lighter ranch dressing made creamy with nonfat cottage cheese, low-fat mayo, and buttermilk powder, brightened with fresh dill and shallot. Thick, tangy, and only 19 calories per serving.

Quick and easy roasted salmon with a sweet and slightly citrus glaze.

Add some sophistication to dinner with this scrumptious salmon dish that will instantly become one of your new favorites.

Crock-style kosher dill pickles fermented with grape leaves for snap, fresh dill, garlic, and a salt-vinegar brine. Old-school crunch you cannot get from a jarred pickle.

Try this unique recipe that creates a bread bowl that can be used to hold and eat dip. Perfect for dinner parties!

Pizza with pizzaz, surprise your family with this unique version of a pizza. Carmelized onions as a base instead of the traditional sauce topped with potato slices, cheddar and dill.

A quick and easy to make delicious creamy salad dressing. Lower in fat and much tastier than store bought dressings.

This quick, easy and refreshing green bean salad is a great side dish in any occasion.

Oven baked salmon with dill recipe bakes in rice topped tomatoes and mushrooms for an easy weekday main dish recipe.

Pasta with creamy dill sauce, a light milk-based sauce built on shallots, garlic, and sherry, tossed with fresh dill, oven-dried cherry tomatoes, and shaved parmesan. A quick, low-fat creamy pasta with bright flavor.

A gallon-jar fermented vegetable pickle with cauliflower, green beans, peppers, onions, green tomatoes, and olives cured in a garlicky dill brine. Ready after 10 days of room-temperature fermentation.

Canned garlic dill pickles with red chili peppers, dill heads, and a balanced sweet-salt brine. Two quarts from one batch, water-bath processed for shelf-stable storage of 2 months or more.

Low-calorie yogurt dill dressing with lemon juice, dry mustard, and garlic. A light, tangy dressing for green salads using just six simple ingredients.