Fresh Dill Dip

June 28th, 2011

INGREDIENTS:

2 cups plain low-fat yogurt, drained
1 carton (16-ounce size) small-curd, low-fat cottage cheese
1/2 cup chopped fresh dill
1 tablespoon grated onion
salt and freshly ground black pepper, to taste

PREPARATION:

In a large bowl, combine yogurt, cottage cheese, dill, and onion. Season with salt (if using) and pepper. Cover and chill until ready to serve.

Dill Fish Recipe

October 25th, 2010

Ingredients:

1 sole fillet or flounder

1/4 cup lime juice fresh

1 tsp dill weed fresh

1 clove garlic

salt and pepper

Directions:

Preheat oven to 350F.

Squeeze lime juice over fillets and slots marinate for at least 30 minutes in refrigerator.

Grease a shallow baking pan with margarine.

Place fillets in baking pan and sprinkle with dill, garlic, salt, and pepper.

Bake for 5-10 minutes or until fish flakes easily.

recipeland.com

Creamy Feta-Spinach Dip Recipe

October 25th, 2010
    INGREDIENTS FOR 8 SERVINGS:
    1 (8-ounce) carton plain low-fat yogurt
    3/4 cup (3 ounces) crumbled feta cheese
    1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
    1/4 cup low-fat sour cream
    1 garlic clove, crushed
    1-1/2 cups finely chopped spinach
    1 tablespoon minced fresh or 1 teaspoon dried dill
    1/8 teaspoon black pepper
    Fresh Dill (optional)

Directions

1. Spoon yogurt onto several layers of heavy-duty paper towels;
spread to 1/2-inch thickness. Cover with additional online casino paper towels, and
let stand 5 minutes. Scrape into the bowl of a food processor using a
rubber spatula. Add the cheeses, sour cream, and garlic, and process
until smooth, scraping sides of bowl once. Spoon yogurt mixture into
a medium bowl, and stir in the spinach, minced dill, and pepper.
Cover and chill. Garnish with fresh dill, if desired. Yield: 2 cups
(serving size: 1/4 cup).

recipes.sparkpeople.com

Creamy Lemon, Dill and Garlic Salad Dressing and Dip

October 25th, 2010

Your taste buds will tingle with this creamy and delicious dressing that is full of flavor. It is tangy and creamy and can be used as either a dressing for salads or as a dip.

Ingredients:

1/2 cup of raw cashews soaked and drained
Juice from half a lemon
1 1/2 tablespoons of dill weed (you can adjust to your liking)
1 clove of garlic (2 cloves for more garlic flavour)
2 tablespoons of olive oil
1 table spoon of flax or Shake the bowl already&#8230 online casinos cut Genting Bhd. hemp oil
1/2 teaspoon of seasalt (or to taste)
1/4 cup of water

Preparation:

Toss everything into a food processor and process until smooth and creamy. Toss with your favorite salad recipe or serve as a dip with your favorite raw crackers or veggies.

goneraw.com

Green Beans, Feta & Pecans

September 22nd, 2010

1 1/2 pounds fresh beans, trimmed and cut into 1-inch pieces

2/3 cup olive oil

1 teaspoon dried dill weed

1/3 cup white wine vinegar

1/2 teaspoon minced garlic

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 cup coarsely chopped pecans, toasted

1/4 cup diced red onion

1 cup crumbled feta cheese

COOK green beans in large saucepan of boiling water, about 4 minutes. Drain, immerse in cold water, drain, and pat dry.

COMBINE olive oil, dill, vinegar, garlic, salt and pepper in a small bowl. Whisk to blend.

PLACE beans in a shallow serving dish. Toss with dressing.

SPRINKLE with pecans, red onion and feta, toss and serve.

Serves 4 – 6

Cooks Tips: I used the 1 1/2 pounds of green beans called for in the original recipe and found there was more than enough vinaigrette, feta, red onions, etc. that I could have used a full 2 pounds. I also squeezed the juice of 1/2 lemon over the dish before I served it as I think it needed something to brighten it up a bit.

I toasted the pecans in a 350 degree oven. I placed the pecans in a single layer on a sheet pan and cooked them almost eight minutes, checking them and stirring them frequently.

www.greenbeansnmore.com/greenbeansalad.html

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