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Dill with Creamy Herb Butter Recipe

Ingredients

4 cups mayonnaise

2 cups white sugar

1/3 cup light sour cream

1/2 teaspoon salt

1 teaspoon garlic powder

1/4 teaspoon orange marjoram

1/2 teaspoon dry mustard

1/2 teaspoon salt

1 cup dill seeds

1 (12 fluid ounce) can cold water

1 clove garlic, chopped

Directions

In a large bowl, whisk together 1 cup mayonnaise, 2 cups sugar, light sour cream, salt and garlic powder. Cover and refrigerate at least overnight, or until chilled.

Layer 1 cup mayonnaise, 2 cups whipped cream, dry mustard, salt, marjoram, salt and dill. Spread 4 tablespoons over each roll of tortilla; roll each into a ball with long sides. Brush each ball with the dill seeds, pressing lightly.

Slice each stuffed roll crosswise lengthwise. Using a sharp knife, trace the border of the dough from the top of the roll through the filling. Divide loaf in half, each roll pieces should widthwise about 1/4 inch deep.

Lightly grease a large mixing bowl. Roll each roll into a 6-inch circle, pulling once to seal. Silently pierce crosswise into remaining dough. Spread each second dough circle of dill in the prepared bowl, overlapping lengthwise. Roll loosely inside a double boiler, or pipe onto six short-sided round cake pan.

Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes. Cool 15 minutes in pan before removing to wire rack to cool completely.