Below are listed several variously flavoured dipping sauces using traditional Finnish curd cream  —  kermaviili  —  as their base.

For the best result, use full-fat kermaviili, containing 10 % milk fat. Kermaviili may be replaced with crème fraîche or sour cream (with a low fat content, if preferred) or with (not too acidic) natural yogurt. The 10 %-fat variety of German sauerrahm (sour cream) is perhaps the best alternative for Finnish kermaviili.

GARLIC DIP

200 ml Finnish curd cream, crème fraîche or sour cream
1 - 2 garlic cloves
a few drops of lemon juice
dash of honey
dash of white pepper

Stir the cream smooth. Mix in crushed or pureed garlic and the rest of the ingredients.

Chill and serve with potato crisps/chips, vegetable crudités, etc.

Serving suggestion:
Add more lemon juice and honey to make salad dressing.

Recipe source: family recipe.

DILL DIP

200 ml Finnish curd cream, crème fraîche or sour cream
plenty of finely chopped fresh dill

Stir the cream smooth. Mix in the dill and chill for an hour or so.

Serve with potato crisps/chips, vegetable crudités, as a sauce for fish and seafood dishes, etc.

Recipe source: family recipe.

MUSTARD DIP

200 ml Finnish curd cream, crème fraîche or sour cream
Dijon mustard to taste
salt and pepper to taste

Stir the cream smooth. Mix in some mustard. Season and chill.

Serve with cocktail meatballs, vegetable crudités, etc.

Recipe source: family recipe.

TOMATO DIP

200 ml Finnish curd cream, crème fraîche or sour cream
tomato paste or puree
dash of black pepper
(finely chopped fresh basil)

Stir the cream smooth. Mix in some tomato paste. Season with pepper and chill.

Just before serving, mix in some chopped basil, if you like. Serve with cocktail meatballs, vegetable crudités, etc.

Recipe source: family recipe.

HERBAL DIP I

200 ml Finnish curd cream, crème fraîche or sour cream
bunch of chive
bunch of lemon balm
a few drops of lemon juice
dash of white pepper

Rinse and drain or pat dry the herbs. Cut the chives in short strips using scissors or a sharp knife.

Strip off the lemon balm leaves from their stalks and finely chop them, using a sharp knife, a herb chopper or scissors inserted in a glass, see the instructions here.

Stir the cream smooth. Mix in the chopped herbs and season with lemon juice and pepper. Chill and serve.

Recipe source: family recipe.

HERBAL DIP II

200 ml Finnish curd cream, crème fraîche or sour cream
chive
a few sprigs of flat-leaf parsley
a few sprigs of basil
a few sprigs of dill
a few drops of lemon juice
(1 garlic clove)
(pinch of salt)
dash of white pepper

Rinse and drain or pat dry the herbs. Cut the chives in short strips using scissors or a sharp knife.

Strip off the parsley and basil leaves and the feathery parts of dill from the stalks and finely chop them, using a sharp knife, a herb chopper or scissors inserted in a glass, see the instructions here.

If using garlic, push the peeled clove through a garlic press.

Stir the cream smooth and mix in the chopped herbs (and garlic) and season with lemon juice, pepper (and salt). Chill and serve.

Serving suggestions:
Serve the dip as a sauce for baked, poached or fried fish, like salmon, as a topping for baked potatoes or as a dressing for salads.

Recipe source: family recipe.

ARUGULA DIP

150 ml Finnish curd cream, crème fraîche or sour cream
2 small bunches of arugula
small bunch of parsley
1 garlic clove
sugar
salt

Rinse the herbs and puree them in a blender. Stir the cream smooth and mix in the pureed herbs. Season with salt and sugar. This dip is suitable to be served eg with freshly boiled new potatoes.

Recipe source: adapted from "Uudet perunat rucolakastikkeessa" by Tuula Laurila-Coladonato, Helsingin Sanomat/Ruokatorstai, 1996.

BLUE CHEESE DIP

blue cheese (Blå Castello, Gorgonzola, etc)
Finnish curd cream, crème fraîche or sour cream

Stir the cream smooth. Mash the blue cheese into a smooth paste using a fork. Mix in the cream little at a time, until you get a thick sauce consistency and the flavour is suitable. Mix until smooth.

Serve with sticks of carrot and celery and/or other vegetable crudités, or potato crisps/chips.

Recipe source: family recipe.

SWEET ROSE-HIP DIP

See additional information about rose-hip.

200 ml Finnish curd cream or natural yogurt
sweetened rose-hip puree
(honey)
(chopped fresh mint)

Mix the yogurt and the rose-hip puree (sweeten with honey, if you like) and chill.

Garnish with chopped mint and serve with fresh fruit slices and apple chips.

Recipe source: adapted from a recipe published in an unknown magazine.