I am a bit of a hothead. My husband is not. He keeps his cool. He even eats cool. He likes dill, a cooling herb which he fondly associates with his German grandmother and her weighs-a-ton potato kugel.
Digestive and restorative, dill is a nice source of vitamin A, which you need to keep all your bits, from skin to teeth to bones, in fine form. It’s an easy-growing herb with sweet-smelling feathery fronds and a flavor purported to be mild. Even its name is mild, coming from an old Norse word dilla, to lull. I say unto you, do not be lulled. Dill can easily overpower a recipe. For all its demure-seeming ways, it’s a nervy little herb.
I remain wary of it, stemming from an unfortunate childhood incident involving dill pickles, which I still will not eat, don’t ask me to. However, there’s been some detente in the dill department. I enjoy it recipes where it’s kept in check by bolder flavors like paprika and tomatoes. I even created this creamy dill dip which is totally vegan and totally cool.
*Courtesy of Ralph Waldo Emerson, who in 1842 said, “Keep cool; it will all be one a hundred years hence.”
Creamy Dill DipRidiculously easy, this dip is creamy but creamless, thanks to cashews, and is a stealth health wonder, with beans for protein and fiber. Great as a party item or for solo snacking. Serve with steamed or raw vegetables or on chewy artisanal rye bread.
- 1 cup raw cashews soaked for 4 hours or up to overnight
- 2 cups cooked white beans such as navy beans or cannellini — or 1 15-ounce can
- 2 cloves garlic
- 2 tablespoons fresh dill chopped
- ½ teaspoon sherry vinegar
- sea salt and fresh ground pepper to taste
- Drain and rinse cashews. Process in a food processor for several minutes, or until the nuts become a soft white paste.
- Add garlic and cooked beans and processor another minute or two, until mixture is creamy and light.
- Add chopped dill, the sherry vinegar and season with sea salt and fresh ground pepper.
- Spoon into a bowl and serve.
- Makes approximately 2-1/2 cups of dip, serving 6 to 8.