W1GUH
07-29-2007, 11:49 PM
in a sour cream/mayo base.
Ingredients:
Quantities completely un-critical...vary to suit your taste.
Two bunches fresh dill. (See note below)
One large or two medium Shallots
1 cup Sour Cream
1 Cup Mayo
(Mayo and Sour Cream very approximate. Have extra on hand for fine-tuning flavor. I usually wind up using a pint of sour cream, minus what I eat while making the recipe!)
Those quantities are a good starting point.
Prep:
(The hardest part. But fun.)
Separate the tiny dill leaves and smaller stalks from the larger stalks.
I can pull 'em off with my fingers....pulling the dill under a knife also works.
After you've accumulated a decent size pile of the dill leaves and smaller stalks, gather them up and dice them as fine as you can. This will take several times through the pile, but the final consistency of the dip depends on the finest dicing you can obtain. Unless you like a coarser texture, then this step is easier. I usually do one bunch at a time.
Dice the shallots as fine as you can. The remarks about the dill apply here, too.
Also, scallions can be substituted, or a nice variation is to make this recipe with half shallots, half scallions. It's up to you.
The second step is to combine the dill and shallots/scallions with the sour cream and mayo. Just put 'em all in a bowl together and stir 'em up. When it looks like dip, taste and adjust. But...know that however it tastes when just made, it'll be better after it's sat in the fridge overnight and the flavors have had a chance to integrate. You can always adjust it more finely then.
OK...wait overnight and enjoy this great spring/summer taste (and it's actually, maybe better in winter, as a reminder) flavor with chips, vegetables, or whatever.
Ingredients:
Quantities completely un-critical...vary to suit your taste.
Two bunches fresh dill. (See note below)
One large or two medium Shallots
1 cup Sour Cream
1 Cup Mayo
(Mayo and Sour Cream very approximate. Have extra on hand for fine-tuning flavor. I usually wind up using a pint of sour cream, minus what I eat while making the recipe!)
Those quantities are a good starting point.
Prep:
(The hardest part. But fun.)
Separate the tiny dill leaves and smaller stalks from the larger stalks.
I can pull 'em off with my fingers....pulling the dill under a knife also works.
After you've accumulated a decent size pile of the dill leaves and smaller stalks, gather them up and dice them as fine as you can. This will take several times through the pile, but the final consistency of the dip depends on the finest dicing you can obtain. Unless you like a coarser texture, then this step is easier. I usually do one bunch at a time.
Dice the shallots as fine as you can. The remarks about the dill apply here, too.
Also, scallions can be substituted, or a nice variation is to make this recipe with half shallots, half scallions. It's up to you.
The second step is to combine the dill and shallots/scallions with the sour cream and mayo. Just put 'em all in a bowl together and stir 'em up. When it looks like dip, taste and adjust. But...know that however it tastes when just made, it'll be better after it's sat in the fridge overnight and the flavors have had a chance to integrate. You can always adjust it more finely then.
OK...wait overnight and enjoy this great spring/summer taste (and it's actually, maybe better in winter, as a reminder) flavor with chips, vegetables, or whatever.