Stockholm Lemon & Dill Dip

Kanel's Stockholm Lemon & Dill blended with greek yogurt or sour cream makes an irresistibly and satisfying creamy dip or spread. Consider your 3 p.m. snack session covered.

VEGETARIAN | GLUTEN-FREE | NUT-FREE

INGREDIENTS

1 cup sour cream or greek yogurt
1 Tbsp Stockholm Lemon & Dill, plus extra

INSTRUCTIONS

In a small bowl, mix the sour cream or greek yogurt and Stockholm Lemon & Dill to taste. Refrigerate for 15-20 minutes before serving.

Lemon & Dill Potato Salad

Kanel dressed this potato salad with a bright mixture of Dijon mustard, lemon juice and Greek yogurt, then seasoned it all with zesty Stockholm Lemon & Dill for a fresher, tangier take on this staple side dish.

VEGETARIAN | GLUTEN-FREE | NUT-FREE

INGREDIENTS

1.5lbs potatoes
1 celery stalk
2 tbsp olives and/or pickles, optional
2 tbsp chopped parsley, optional

Dressing
½ cup greek yogurt
½ tbsp dijon mustard
3 tbsp Stockholm Lemon & Dill
1 tbsp lemon juice

INSTRUCTIONS

Chop potatoes into ½” pieces.

Place in large pot and cover with cool water. Bring to a boil. Cook for 10 to 15 minutes, or until tender. Drained cooked potatoes.

Whisk together dressing ingredients.

Chop celery into ¼” pieces.

Toss cooled potatoes with celery and dressing. Add pickles and/or olives for a briny crunch.

Cover and keep in refrigerator for at least an hour to allow potatoes to soak up dressing.