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Summer is the time for bridal showers, weddings, and relaxing picnics and other outdoor fun. It’s also the perfect time to try our Divine Dill Dip, since we’re having a Summer Celebration Sale the entire month of July, so you get one free package of the mix for every package you purchase.

Here are a dozen ideas for making all sorts of foods dill-icious with this versatile mix:

1) Add 1 tablespoon of the dill dip seasoning to 1 cup of sour cream, yogurt, or mayonnaise – use as a dip for veggies or chips.

2) Serve the dill dip in a small round of pumpernickel bread -Cut out the center, fill with dip,and use center cutouts for dipping.

3) Use the dill dip to make a quick and delicious lunch – bake a potato in the microwave, top with some dill dip seasoning mixed with sour cream. Yum.

4) Make a cheeseball – See “recipes” page of our website (or back of the dill dip package)for A Dilly of a Cheeseball recipe.

5) Add the dill dip to a white sauce -Make a white sauce, then add 1 1/2 tablespoons (or to taste) of the dill dip seasoning per cup of white sauce. Pour over pan-grilled chicken strips. Serve the chicken over rice or noodles.

6) Use the dill dip as a “dry rub” for chicken breasts. Flatten boneless chicken breasts with a meat mallet. Sprinkle dry dill dip seasoning over both sides of the meat. Cover with plastic wrap or waxed paper and place in the refrigerator for 30 minutes or more, then cook the chicken in a skillet with a little olive oil.

7) Use the dip mixed with sour cream as a replacement for tartar sauce.

Prepare the dill dip with sour cream according to package directions. Serve with cooked salmon.

9) Add a small can of drained, chopped water chestnuts to the dill dip mixed with sour cream and serve with crackers.

10) Mix the dill dip with sour cream. Serve with hot wings or pretzels.

11) Use a little of the dry dill mixture to season homemade soups.

12) Mix the dry dill dip with softened cream cheese for a sandwich or bagel spread.

Order Divine Dill Dip Mix HERE.

More Fabulous Food Tips from Delphine Gray