Zesty Mustard and Fresh Dill Dip

by Pamela

fresh dill, dill dip, dill dip recipe, vegetable dip, veggie dip, dill recipes

We’ve kind of started a tradition at our house in that we have a few people (okay, mostly a bunch of my girlfriends) over on Easter Sunday and we break open some wine(s) and eat lots of little dishes of things.  Since I host this little soiree, I get to be as creative or uncreative as I want with the food (see my chicken wings for further explanation).

This year I opted for simple.  A trip to the farmer’s market had my bag loaded with fresh dill (that fragrance is totally addicting) and tons of Spring veggies.  So naturally, I was going to use the fresh dill to make a veggie dip (among other dill recipes to come).  Spring vegetables seem to taste sweeter and brighter than the one’s that come later in the year.  Maybe it’s because our taste buds have become accustomed to the flavors of squash, brussels sprouts and cabbage from the colder months and we’re desperate for a change of flavors (herbs like fresh dill, fresh tarragon and the like are scarce during the winter months).  While these squash and cruciferous vegetables taste delicious, in their many preparations, they’re just not the same as the first Spring peas or asparagus.  Besides, how often do you attend a party in the winter months that has a vegetable dip (which is generally a poor bottled substitute for a fresh dill dip recipe) surrounded by flavorless hot house vegetables?

Mustard-and-Fresh-Dill-Dip

This dill dip recipe couldn’t be easier (4 ingredients) and with it’s simplicity really allows the flavors of the vegetables to shine through.  With a few tweaks, this vegetable dip can easily become a sauce or salad dressing as well.  In fact, after the party, I thinned out the thicker veggie dip a bit and used it as a sauce to top some orange roughy filets.

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Pep vitamins that women took in the 1930’s came from a single box.  “Pep vitamins” that women take in 2011 are a two part set.  The first part comes in a brown bottle with a child proof cap and the second part is found in a glass bottle with a screw or cork in the top.

Vintage-Pep-Vitamins-Ad

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Recipe: Zesty Mustard and Fresh Dill Dip

Summary: A zesty fresh dill dip recipe that’s a perfect vegetable dip or sandwich spread.

Ingredients

  • 3/4 Cup Non-Fat Greek Yogurt
  • 2 Tablespoons Brown Mustard (use a high quality mustard)
  • 2 Tablespoons Fresh Dill (chopped fine)
  • Sea Salt
  • Fresh Ground Black Pepper

Instructions

  1. In a medium size bowl mix first 3 ingredients.
  2. Taste and add salt and pepper to taste.

Quick notes

The brown mustard you use really determines the flavor of this dip. I used a very flavorful German mustard. Depending on what type of mustard you use, you could add lemon juice or white wine vinegar to amp up the flavors.

Variations

To thin this out to make it into a salad dressing you can add a bit of water, milk or buttermilk. What you add just depends on the flavors you like. You can also add some finely chopped garlic or shallot to make the dressing taste a bit different from the dip if you like.

Preparation time:

Cooking time:

Diet type: Vegetarian

Diet (other): Gluten free

Number of servings (yield): 1

Meal type: hors d’oerves

Culinary tradition: USA (General)

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3 comments

marla {family fresh cooking} April 27, 2011 at 5:29 am

Hey you!! Loving your fresh & simple spring dip. Big nod to health to with the fat free Greek yogurt. My veggies would love a swim in this 🙂 xo

rebecca subbiah April 26, 2011 at 5:53 pm

great dip and fun to have parties

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