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Drowning in Dried Dill

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A huge bag of bright green dried dill grabbed my eye on a recent trip to a Lebanese market. I have absolutely no idea what to do with it. Are there recipes out there that could make a serious dent in it? I've come across some ideas, but they all seem to require not much more than a teaspoon or two. I'm thinking more along the lines of a half cup or more...

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  1. Are you hosting Thanksgiving this year? Dried dill is excellent in mashed potatoes.

    Greeks use a ton of dill in their vegetable dishes.

    Dill pairs nicely with mustard - maybe you can do a cold dill/mustard-based potato salad?

    Dill is also great with salmon.

    A half cup is pushing it for a dried herb, but it will last so don't feel pressured to use at ton of it straight-away!

    1 Reply
    1. re: chowkari

      One of my favorite brunch dishes was a poached salmon filet with a dill cream sauce- great suggestion chowkari!

      put some in tuna salad, in veggie dip, put in inside a whole roasted fish...

    2. Create a dill butter and a dill cream cheese for use now or later.

      1. I had the same problem a few years ago. So much heavenly herby smell, so few places where it fit. The only recipes were it worked was potatoes: fries, mashed potatoes, baked potatoes, latkes, and such. We ended up tossing 2/3 of the bag of dried dill we had, simply because it lost its power.