Buttermilk Dill Dip Recipes

BUTTERMILK DILL DIP

Steps:

• In a small bowl, beat buttermilk and cream cheese until blended. Stir in the onions, pepper, dill, horseradish sauce and garlic powder. Chill until serving. Serve with vegetables.,

EASY RANCH DIP

Steps:

• Add the mayonnaise, sour cream, buttermilk, chives, vinegar, dill, salt, parsley, garlic and hot sauce to a food processor and pulse to combine.

CREAMY DILL DIP II

Steps:

• In a medium bowl, blend cream cheese and sour cream with an electric mixer until smooth. Mix in green onions, salt, dill and garlic. Refrigerate for at least 30 minutes to blend flavors. If the dip is too thick after chilling, stir in milk 1 tablespoon at a time until you reach your desired consistency.

VEGETABLE DILL DIP RECIPE

Steps:

• Combine all ingredients together in a large bowl.
• Cover and store in fridge for at least 30 minutes before serving (I like to make it the day before serving it so that the flavors can really meld together).
• Serve with your favorite vegetables (carrots, broccoli, cauliflower, peppers, tomatoes, etc), crackers, or potato chips.

BUTTERMILK VEGETABLE DIP

Steps:

• In a small bowl, combine the mayonnaise, buttermilk and dressing mix. Cover and refrigerate until serving. Serve with vegetables.

DILL AND CHEESE DIP

Steps:

• In a medium bowl, blend cottage cheese, plain yogurt, lemon juice and garlic powder. Cover and place in the refrigerator approximately 1 hour, until chilled.
• Stir Cheddar cheese into the cottage cheese mixture. Sprinkle with a layer of dried dill weed. Chill in the refrigerator until serving.

BUTTERMILK FRIED CHICKEN WITH DILL

Steps:

• Rinse chicken and pat dry; set aside.
• Fill a large frying pan to 1/2 its depth with cooking oil.
• Heat to 325 degrees.
• Combine flour, dill weed, garlic salt and pepper in a medium bowl.
• Fill another bowl with the buttermilk.
• Place chicken, one piece at a time in the buttermilk.
• Shake of excess milk.
• Coat lightly in flour mixture.
• Shake off excess flour.
• Dip again in the butter milk and the flour mixture.
• Fry chicken, a few pieces at a time skin side down for 10 to 15 minutes.
• Turn chicken to fry 12 to 15 minutes longer or until juices run clear when pierced with a fork.
• Drain on paper towels.
• Let stand for 5 minutes before serving.

DILL BUTTERMILK BREAD

Steps:

• Preheat oven to 350 F.
• Combine flour, baking powder, sugar, dill, baking soda, salt and pepper in a bowl.
• Add buttermilk a little at a time until a soft dough forms.
• Turn into a greased 9 inch by 5 inch (2 litre) loaf pan.
• Bake for 50 minutes or until loaf is golden brown.
• Serve warm; reheat when needed.
• The Globe and Mail -----

FETA-AND-BUTTERMILK DIP

Steps:

• Add all ingredients to a bowl and stir to combine; season with salt and pepper and refrigerate until chilled, at least 1 hour. Serve, or transfer to an airtight container and refrigerate up to 3 days.