In a medium bowl, combine sour cream, lemon juice, and dill. Season with salt and pepper, and whisk well to combine.
Add cucumbers, and toss to coat. Garnish with more dill, if desired. Serve, or refrigerate, covered, up to 4 hours.
1/2 cup mayonnaisePlace mayonnaise, sour cream, lime juice, and chipotles in jar of a blender. Puree until smooth and chipotles are completely chopped. Pour into an airtight container, cover, and store in the refrigerator until ready to use.
5 pounds Yukon Gold Potatoes
1 bunch watercress
1 bunch dill
8 eggs
3/4 cup mayonnaise
1/4 cup nonfat sour cream
1/2 cup buttermilk
salt and pepper
1 large vidalia onion
1. Cook the potatoes in their skins until just tender. Cool, skin, and cut into cubes.
2. Coarsely chop the watercress and dill. Be mindful that if you chop dill too fine it tastes gritty. Combine the chopped hard cooked eggs. Adjust the mayonnaise, sour cream, and buttermilk to make a nice thin dressing. I like lots of salt and pepper. This is a very simple, very delicious potato salad. Perhaps one of my favorites. It just might be these Yukon Gold potatoes. They are fabulous and are the only potato to use for mashed. Serving Size: 6
NOTES : This is the potato salad my friends always ask for when we have our annual crab feast.
Ranch dressing is so delicious on any crisp lettuce and it makes a fantastic dipping sauce for a vegetable platter, but did you know that you can whip it together in just a few minutes with stuff you probably have at home?
This dressing is so good, you’ll forget about buying anything in a bottle ever again. If you don’t have buttermilk on hand, check out our tip to make a quick substitute using milk here.
The secret is to this recipe is the onion and garlic powder. I’ve tried this dressing with freshly grated garlic and it’s far too overpowering. Powdered garlic delivers a subtle garlic flavour that won’t have you digging through your pockets for a mint afterward.
For an extra twist, throw in some chopped dill, tarragon, basil or parsley.
Here’s what you’ll need:
2/3 cup sour cream (full fat)*
1/3 cup buttermilk
2 tsp Dijon mustard
1 tsp liquid honey next time start with 1/2 tsp.
1/4 tsp each garlic powder and onion powder
1/4 tsp each salt and pepper
In bowl, whisk together sour cream, buttermilk, Dijon, honey, garlic powder, onion powder, salt and pepper. (Make-ahead: Refrigerate for up to 5 days). (makes about 1 cup)
*You can substitute with low fat or no fat sour cream, but the dressing won’t be as thick, or tasty.
Pour 1 tbsp of white vinegar into a 1-cup liquid measure. Top with enough milk to make 1 cup; stir. Let stand at room temperature for 10 minutes.
They’re easy to put together, cute, and they travel well too. If blueberries aren’t your thing, you can easily substitute cherries, lemon, chocolate pudding, or peaches for the blueberries. Just make sure you’re using ready-to-go pie filling, and not just canned fruit, or your cheesecakes will get soggy.
for the graham cracker crust layer:
1 heaping cup of graham cracker crumbs
3 Tablespoons brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup melted butter
Combine all of the graham cracker crust ingredients and “tamp” about 3 Tablespoons into each of 6 half-pint canning jars.
for the cheesecake layer:
8 oz. cream cheese, room temperature
1/2 cup sugar
1/2 cup sour cream
2 Tablespoons fresh lemon juice
2 teaspoons vanilla extract
1 teaspoon lemon or orange zest
Place all of the cheesecake ingredients in the bowl of a counter top mixer. Whip until smooth and fluffy. Divide evenly among the 6 (half pint) jars… on top of the graham cracker crust layer.
for the blueberry layer:
TIP: a little almond extract will make canned pie filling taste fresh and wonderful!
1 (20 oz.) can blueberry pie filling
1/4 teaspoon pure almond extract
Mix fruit filling with extract and divide evenly among the 6 jars. Place lids on jars an refrigerate until ready to eat.
Add a dollop of whipped cream to the tops of the jars and sprinkle with a little nutmeg if desired. ~ serves 6 ~
½ cup plain yogurt
½ cup mayonnaise
3 teaspoons taco seasoning
1 small jalapeno pepper, seeded and finely diced
1 garlic clove, minced
3 tablespoons fresh lime juice
½ cup fresh cilantro, finely chopped
2 tablespoons fresh Italian parsley, finely chopped
Combine all ingredients. Set aside. it’s better after an hour to two hours.
1 large English cucumber, peeled and grated
1/2 teaspoon salt
2 cups Greek yogurt
4 cloves garlic, minced
1 pinch cayenne pepper, or to taste
1/2 lemon, juiced
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh mint
salt and ground black pepper to taste
1 sprig fresh dill for garnish
Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly.
Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste.
Cover bowl with plastic wrap and refrigerate for 3 or 4 hours (or overnight). Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.
1 1/2 cups olive oil
1 tablespoon red wine vinegar
1/4 cup lemon juice
1 tablespoon Worcestershire sauce
2 tablespoons anchovy paste
1/2 teaspoon mustard powder
4 cloves garlic, crushed
3 tablespoons sour cream
1/2 cup grated Parmesan cheese
In a food processor or blender, combine the olive oil, vinegar, lemon juice, Worcestershire sauce, anchovy paste, mustard, garlic, sour cream and Parmesan cheese. Process until smooth. Pour into a glass container, seal, and refrigerate until ready to use.
dmv notes: very tasty, I cut the recipe in half using 2/3 c. olive oil and less parm.
1 cup good mayonnaise
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped fresh basil leaves
1/4 cup freshly squeezed lemon juice (2 lemons)
2 teaspoons chopped garlic (2 cloves)
2 teaspoons anchovy paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream
Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)