Dill Dip: A Fridge Staple During Garden Season

We make this dip by the quart during the summer. I should say, Landon makes this dip by the quart. Somehow it has becomes Landon’s job to keep us always in the dill dip so that we gladly—as opposed to grudgingly—eat the massive amount of cucumbers that Andrew grows. The boys don’t understand why their dad grows so many, but they don’t know that 1) it is less than it used to be and 2) he has to plant a few extras in case some don’t make it (they usually all make it) and 3) their dad is really good at growing things and even just a few plants are usually super prolific. So, we eat cucumbers. Lots of them.

When considering our garden bounty, cucumbers rank very low in the category of versatility. You don’t cook them or preserve them. (Ok, cucs are obvisouly gloriously well preservered as pickles, but not by me because my mother-in-law is The World’s Best Pickle Maker and as long as she holds the title, I have no reason to enter that arena.) That means all you can do with a cucmber is 1) give it away, or 2) eat it raw. (There is a third option but I try not to let Andrew know about it when we near the end of the summer and I am forced to resort to it. But if you promise not to tell him, I’ll tell you: Option 3 is throw it into the compost pile and bid it a happy return from whence it came.)

But really, I do try for Options One and Two as much as possible and this is why the dill dip is so very important. It is yummy and fresh and a perfect compliment to the yummy freshness of the veggies. It is perfect for cucs or carrots or peppers or kohlrabi or zucs or tomatoes—anything goes!

So bring in a big harvest, or if you are not a gardener, gladen the heart of a gardening friend and accept the gift of their bounty. You can repay them by sharing this recipe and count it a win-win for everyone.