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Jan 2, 2007 06:33 PM

Ideas for using up dill?

I made a really easy appetizer using smoked salmon on top of toasted french bread, topped with a dollop of dill sauce. I have a lot of leftover dill to use up. Any recommendations?

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  1. Put it in a blender with plain yogurt and a little salt. Add a few ounces of water to make it more pourable. Drink.

    1. Chopped Greek green salad. Chop a head of romaine with plenty of dill and scallions. Add crumbled feta. Toss with a garlicky vinaigrette (garlic, olive oil and red wine vinegar or lemon juice).

      1. Gravlax. Made with some other fish rather than salmon...

        1. I'm in the same situation. For some reason fresh dill in my area is sold in huge bunches. I made a salmon strata and some dill sauce but I'm salmoned out for now. So I've made dill-olive bread, dill-walnut vinaigrette over spinach salad and tonight I'm going to make steamed spinach with dill served with garlic-yogurt sauce. Tomorrow I go back to work so home cooking is on hold until the weekend when I may make the dill-olive bread again - it's quick, easy and very good fresh or toasted. With luck by then the dill will be used up or ready to be thrown out.

          1 Reply
          1. re: cheryl_h

            Thanks for the idea. I just threw a cup of chopped green olives and a few handfuls of dill in the dough for tomorrow's bread. Smells good already!

          2. If you're looking to clear out alot of it, plan a roast chicken dinner. Chop the dill fine and mix with 2-3 TB butter, salt, and pepper, and use a spoon to get it under the skin of the breasts, thighs, and legs, then massage it around the meat. If you stil have even more dill left, stuff some into the cavity of the chicken with some lemon slices and garlic.