This arrived in my inbox via Bon Appétit and it’s another easy, quick, delicious dip that goes with just about anything. Our first choice was ripple chips, but vegetables also get a terrific lift from this goodness. I was finally able to order some Rosti Mepal bowls through Amazon in Canada…and this is one of those mixes that you’re going to be grateful to have a tight lid on – the bowls (in any color) are also definitely sleek enough for serving – enjoy!
1 c. roughly chopped dill pickles – we like these
1 c. full fat sour cream (or Greek yogurt, or whipped cream cheese)
1/4 c. EACH mayonnaise AND chopped pickled jalapenos
1/4 c. EACH chopped fresh dill (or a couple tablespoons of dried) AND chopped chives (or green onion)
1 clove of garlic, finely minced
zest from a small lemon
good pinch of kosher salt
As you can see you can really play with and adjust this dip according to your taste – red pepper flakes are also recommended if you’d like more zip! Whatever you decide, stir all ingredients together in a bowl or a container with a good seal and refrigerate until you plan on serving. I thought the Pickle Dip was improved by sitting overnight in the fridge – and it was all totally wiped out in one sitting!