Shrimp Pasta Salad

  • 2 lbs shrimp
  • 3/4 – 1 lb pasta shells (any shape)
  • 2 cups cooked tiny peas
  • 3/4 cup finely chopped scallions
  • 1 pkg Lily’s Dilly Dill Dip
  • 2 1/4 cup mayonnaise
  • 2 Tbsp Tarragon vinegar
  • 1/4 cup drained capers

Cook, peel and devein shrimp. Cut into bite sized pieces. Cook pasta in boiling, salted water. Drain. Cool slightly. Mix mayonnaise, vinegar, and capers with Lily’s Dilly Dill Dip.

In a large bowl, mix shrimp, pasta and peas. Pour dressing over mixture. You may want to add this by degree to get the amount you prefer. Toss gently and refrigerate. Better made the day before. Serves 8-10.

Dill and Smoked Salmon Spread

Mix one package of Lily’s Dilly Dill Dip as directed on the package and flake in smoked salmon. You can use as much as desired.

Dill Rye Bread and Cucumbers

  • 1 1/2 loaves party rye bread
  • 1 pkg Lily’s Dilly Dill Dip
  • 11 oz cream cheese
  • 1/4 cup mayonnaise
  • 2 slicing cucumbers
  • parsley

Peel and slice cucumbers 1/4 – 1/8 inch thick. Soak several hours in 2 cups of water and 2 Tbsp of salt. Drain well and dry. Mix softened cream cheese, Lily’s Dilly Dill Dip and mayonnaise together, spread on rye bread. Top with a few sliced cucumbers and sprinkle with parsley. Arrange on a serving tray. Let stand overnight to improve flavor.

Lemon Dill Salmon

  • 1 1/2 lbs Alaskan Salmon steaks
  • 1 pkg Lily’s Dilly Dill Dip
  • 5 Tbsp olive oil
  • 2 Tbsp white wine vinegar with tarragon
  • 2 lemons, juice only

Mix all ingredients together. Pour over salmon. Marinate 2 hours or more, turning once. Brush remaining marinade while grilling.

Crab Dill Salad

  • 1 large package shell macaroni
  • 7 hard boiled eggs, chopped
  • 8 green onions with tops, diced
  • 1 pkg Lily’s Dilly Dill Dip
  • 2 lbs crabmeat or imitation crabmeat, cut into pieces
  • 1 1/2 cup mayonnaise
  • salt and pepper to taste

Cook and blanch shells, then cool. Add remaining ingredients. Chill in refrigerator about 2 hours before serving.

Dill Lemon Butter for fish and seafood

  • 1/2 cup margarine, softened
  • 1 pkg Lily’s Dilly Dill Dip
  • 1 tsp grated lemon peel

Heat all ingredients. Brush on seafood during grilling.