From recipezaar.com:
A green herb with feathery leaves, called dill weed. The flat tan dill seed is actually the dried fruit of the herb.
How to prepare: The flavor is destroyed in heating so add at the end of cooking. Often used in pickles and flavoring fish.
Matches well with: beets, breads, cabbage, carrots, chicken cucumbers, cream sauces, eggs, fish, pickles, potatoes, salmon, scallops, seafood, sour cream, tomatoes, veal
Substitutions: 1 tbsp dill seed = 3 heads fresh or dried dillweed

CUCUMBER DILL DIP   thelaboroflove.com
1 medium cucumber
1/4 tsp white pepper
2 tbsp fresh dill, chopped OR 2 tsp dried dill, crushed
1 1/2 cup mayonnaise
3/4 cup sour cream
1/4 cup green bell pepper, diced

Peel, seed and finely dice the cucumber. Using a colander, squeeze out any excess water from the cucumber chunks. Place in a bowl and blend will with the pepper and dill. Blend in the remaining ingredients and mix thoroughly. Cover and chill. Makes about 3 cups of dip.
Dipper suggestions: Broccoli, Cauliflower, Radishes, Carrots, Onion Crackers

POTATO CUCUMBER SALAD  fabulousfoods.com
Serving Size: 4

3 large Potatoes, unpeeled and thinly sliced
1/4 C rice vinegar
1 1/2 T Dijon mustard
1/4 C canola or vegetable oil
1/2 C chopped fresh dill, or 1 T dried whole dillweed
1/2 tsp. salt
1 large cucumber, unpeeled and thinly sliced

Place potato slices in a 9-inch square microwave-safe baking dish; cover with a paper towel and microwave at HIGH 9 to 11 minutes, or until tender stirring gently every 3 minutes, OR steam the potato slices until just tender.

Combine vinegar, mustard, oil, dill and salt in a small jar. Cover tightly and shake vigorously. Pour vinegar mixture over potatoes. Cover and refrigerate until chilled. Gently mix in sliced cucumber before serving.

Chive or Dill Flavored Butters   fabulousfoods.com

1/2 C butter
1 tsp. salt
1/4 tsp. pepper

2 tsp. chopped fresh chives OR 1 tsp. chopped fresh dill

In a small bowl with wooden spoon, beat 1/2 cup butter or margarine,softened. Add remaining ingredients and beat until well blended.

DILL DIP  henriettesherbal.com
3/4 c coarsely chopped fresh parsley
1/3 c chopped fresh dillweed (or 1tbsp dried)
1 c low-fat cottage cheese
1 tbsp lemon juice
1/2 c light sour cream or low-fat plain yogurt
1/4 c chopped green onion
1 tsp salt
freshly ground pepper

Process cottage cheese with lemon juice in food processor or blender. Add everything else

DILL DIP II  henriettesherbal.com
 
1 pt. sour cream
2-4 tbs. chopped onion (very fine)
garlic salt
dried dill

Mix to taste. The garlic salt and dill are to your own taste.

Let stand in fridge for at least 1 hr.


FRESH DILL DIP  henriettesherbal.com

1 1/2 cups sour cream (you can substitute fat free or yogurt)
1/2 cup mayonnaise (you can increase the amt above by 1/2 cup if you don't want to use the mayo)
2 tblsp. dijon mustard
1/2 cup chopped fresh dill
1/4 cup thinly sliced green onions
2 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. freshly ground black pepper

Combine all ingredients in a medium size bowl & blend thoroughly. Spoon into a serving bowl, cover & refridgerage 1 hour or longer. Makes about 2 cups
Dip Tip: good with raw green beans, carrot sticks, red pepper strips, chips or cold cooked fish.

CREAMY PARMESAN HERB DIP   henriettesherbal.com
Note: this is actually an herb mayonnaise with parmesan cheese. If you keep the ingredient proportions as they are, it is extremely garlicy & sharp. You can reduce the amount of garlic if this does not appeal.

2 very large cloves garlic
3 tblsp lemon juice
2 very fresh eggs
1/2 cup freshly grated Parmesan cheese
1/2 cup fresh parsley
1 tblsp fresh basil leaves
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup olive oil
1/2 cup light vegetable oil

Whirl garlic, lemon juice, eggs, Parmesan cheese, parsley, basil, salt & pepper in container of electric blender until smooth.

Remove the center of the blender cover (or the whole cover if there is no center to remove). With the blender running, pour the oil in a thin, steady stream very slowly into the mixture, stopping a couple of times to scrape down the thickening mixture from the sides of the blender. Cover; refrigerate. Makes about 2 cups.
Dip Tip: good with cherry tomatoes, zucchini sticks, cauliflowerets, green pepper strips, radishes.

DILL AND SOUR CREAM POTATO SALAD  henriettesherbal.com
3 pounds unpeeled new potatoes
2/3 cups mayonnaise
8 ounces sour cream
1 tablespoon chopped fresh dill
2 teaspoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper

Cook potatoes; cut each into eight parts. Combine mayonnaise, sour cream, and the next four ingredients; add to potatoes. Chill, covered, for 8 hours if you can wait that long.