In produce stands now fresh dill is nearly as commonplace as fresh parsley. This is fortunate because dill loses much of its flavor when dried. I love to use it in salads, breads, dips, marinades, and spreads, so I try to always have some on hand. The most convenient way to do this, I have found, is to wash it and gently pat it very dry (or spin dry), then tear the feathery part from its stem (discard the stems), and keep it chilled in a covered container until ready to use. It will last 5 to 7 days this way.


ВЅ cup plain yogurt

ВЅ cup Mayonnaise

1 teaspoon red wine vinegar

2 teaspoons olive oil

1 clove garlic, minced

1 tablespoon minced fresh dill

Freshly ground pepper to taste

Mix all of the ingredients together in a medium bowl until well blended. Chill until ready to use. May be kept covered in the refrigerator for up to 1 week.