DILL DIP (Net Wt. 12g)

R E C I P E S

INSTRUCTIONS: Mix packet contents with 1 1/2 cups sour cream and 1/2 cup mayonnaise in a bowl until evenly mixed. Cover and refrigerate until serving.

To prepare as Dill Egg Salad, mix 1/4 cup of prepared dip with 1 teaspoon pickle juice or vinegar.  Stir in 6 chopped hard boiled eggs.  Add some chopped pickles or pickled jalapenos if you’d like!  Season with salt and pepper to taste.

To prepare as Dill Crackers, preheat oven to 250 degrees Fahrenheit.  Line a rimmed baking sheet with parchment paper.  In a large bowl, combine 4 tablespoons of neutral oil (or melted butter).  Toss with 9 ounces oyster crackers to evenly coat.  Add the packet contents and toss evenly to coat.  Spread evenly on prepared pan, and bake, stirring every ten minutes, until everything is dry and toasted (about 25 minutes).  Let cool on sheet pan.  Store in an airtight container.  Alternatively, you can prepare with other crunchy treats like pretzels, Cheez-Its, Goldfish, Chex, etc.

To prepare as Baked Creamy Dill Fish, preheat oven to 350 degrees F.  Lightly season 2 pounds of your favorite white fish (or salmon) with salt and pepper.  Drizzle with a little olive oil and place in a baking dish.  Bake for 10-15 minutes, or until the thickest part is cooked through.  Remove the pan from the oven and spread 1 cup of the prepared dill dip over the fish.  Return to the oven and bake for an additional 10 minutes.

To prepare as Dill Pickle Popcorn, mix together 2 tablespoons of neutral tasting oil with 1 tablespoon dill pickle juice in a small bowl and set aside. Air pop 1/3 cup popcorn kernels into a large bowl that has a lid. Drizzle with oil mixture, place lid on tightly, and shake to coat. Add contents of packet and shake to coat.

This product was produced at a Licensed Home Food Processing Establishment and was made in a facility that also processes wheat, egg, milk, peanuts, soy, tree nuts, shellfish, fish, and sesame. Extend shelf life by storing in a cool, dark, dry place.