Is it just me or is life better on the water? I love the way the mood of a lake can change as the day goes by. The fog can lift on a misty morning and turn into a sunny beautiful day or windy breezes can shift so quickly to a beautiful stillness. We are counting down the days until our big annual trip to New Hampshire’s lake region, but for now we are getting by on a few random Sunday boat trips. Our “cruises” are usually very fishing-centric because my husband Jake is always in pursuit of his next big catch, and I enjoy watching him while reading a good book on the boat. Several Sundays ago, we brought along some snacks to share, and I wanted to share one of my favorite new recipes…
We’ve really been digging dill lately. The little dill plant in my garden has benefitted from multiple trimmings especially for this dish. You can purchase dill in the herb section of many grocery stores or farmers’ markets. However, it isn’t hard to grow and is a beneficial companion plant to cucumbers, onions, lettuce, corn and any member of the cabbage family. Mine has a treasured spot in my garden between the basil and the onions.
Recipe for Dilly Dip (serves 2, but can be doubled or tripled for more people)
-4 oz of cream cheese
-1 Tbsp of extra virgin olive oil
-Lots of fresh dill
This dip can be served with:
-sliced and boiled potatoes*
*My favorite way to serve this dip is with lightly boiled blue potatoes. Adirondack blue potatoes are high in antioxidants and also keep their beautiful blue color after a light boil so I think they look especially charming on the plate. If you’d like to try it out, just bring a pot of water to a rolling boil. Slice the potatoes into thick wedges and let the potatoes boil for 3 minutes. Drain the hot water and cool the potatoes down with cold water. When cooled, arrange the potatoes on a plate with other veggies. It’s like a deconstructed potato dill salad!
Smear the cream cheese across a small salad plate. Drizzle the olive oil over the cream cheese as equally as possible. Don’t worry if it pools up a bit (I promise… it’s still tasty). Cut a few fresh sprigs of dill over the cream cheese. Place the small salad plate in the middle of a small tray and arrange your selected veggies around the tray.
I packed our little tray of veggies and dip into a Pyrex portable carrier with some ice-packs. We had to drive 30 minutes to the lake so keeping it cool with the ice-packs was essential. In my bag, I made sure to pack: bug spray, sunscreen, hand sanitizer and napkins. Picnicking on a boat brings some logistical challenges. Let’s face it, there’s usually not a lot of counter top space. The nice part about this tray is that it didn’t require any utensils or extra plates which made it a little more easy to transport to the boat.
While the end result was delicious, my favorite part was just enjoying the day out on the boat with Jake and Bear. Do you spend a lot of time near the water during the summer season? If so, I want to hear about your favorite lakeside/riverside/seaside destinations and food. Tag us on Instagram or Facebook @picnicperfectco