My favorite dressing at PCC is this fresh “dill ranch” dressing. They only sell it in small one serving sizes with salads to go, so I looked up the recipe, made it, and it turned out just as excellent as the in store version!
Here you go! 🙂
1/2 cup mayonnaise
1/2 cup plain yogurt
1 teaspoon garlic powder
1 teaspoon onion powder (I omitted because I didn’t have this ingredient, still tasted great!)
1 teaspoon dried dill
1/2 teaspoon black pepper
1 tablespoon fresh parsley (optional)
1 to 2 tablespoons milk (to make thinner if desired)
Add all ingredients to a bowl and stir together with a whisk until the herbs and spices are mixed evenly.
For a thinner dressing add milk, 1 tablespoon at a time, until desired consistency is reached.
This is a classic Smoked Salmon Dip with a hint of lemon juice and chopped dill – delicious as an appetizer, great dish to bring to a party, and it can be dressed up or down. Serve with cut vegetables, crackers, or toasted baguette!
8oz cream cheese
2 Tbsp chopped fresh dill
1 Tbsp fresh lemon juice
4 oz smoked salmon, chopped and divided
Dill springs (for garnish)
Serve with fresh cut vegetables, crackers or toasted bread
Combine first three ingredients in a food processor
Add half of the salmon and process until smooth
Fold in remaining half of salmon
Garnish with dill sprigs
Yields 12 servings
Super mom tip: This dip makes very well ahead of time. Simply cover and refrigerate a day in advance.
One of our weekly staples is baked salmon as the kids still like and eat it (yay! :)). Salmon and dill are a Scandinavian specialty (think Lox and dill), and the flavors work very well together. Here’s a quick and easy salmon dressing!
1/4-1/2 cup mayonnaise
1 Tbsp chopped fresh dill
2-3 Tbsp Fresh lemon juice or till you reach desired consistency